Pears Poached in Maggie’s Pear Cider

INGREDIENTS

Poached Pears

  • 4 Pears
  • 2 cups Pear Cider
  • 1/3 cup caster sugar
  • 4 Bay Leaf

Verjuice Syrup

  • 1/3 cup caster sugar
  • 1 tbspn Lemon thyme
  • 1 tbspn Lemon Verbena
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To poach the pears, place the pears in to a medium size pot so and pour over the pear cider, which should cover the pears. Then add the sugar and bay leaves.

Place over a medium high heat, bring to boiling point then reduce the heat to medium low. Place a lid on the pot and gently simmer for approximately 40 minutes or until the pears are cooked through.

Meanwhile, place the Verjuice and castor sugar into a small pot, place over a high heat and reduce by half. Then remove from the heat and pour in to a clean bowl to cool.

Remove the pears from the poaching liquid and set aside to cool. Meanwhile, increase the heat and bring the cider poaching liquid to the boil and reduce to half a cup then remove from the heat. Remove the bay leaves and then set aside to cool to room temperature.

Once both syrups have cooled , combine together and add the lemon thyme leaves and lemon verbena leaves. Stir together.

To serve, place the pears in to a platter or individual plates and spoon over the syrup and thickened cream.

Note- the pears can be served at either room temperature or chilled.