Lime Poached Pears
Updated: 26 June 2012 | Author: Bulla Dairy FoodsA new twist on a classic!
Method
- Place water and sugar in a large heavy based saucepan, bring to the boil, stirring until all the sugar is dissolved. Reduce heat to a simmer and add the pear halves, lime strips and cinnamon stick. Simmer gently for 15-20 minutes until pears are tender, turning the halves occasionally to ensure even cooking. Remove pears with a slotted spoon and keep covered to prevent drying out.
- Increase the heat and boil the syrup for 20-25 minutes until reduced and thickened. Remove from heat, stir in the lime juice and chill until required.
-
To serve, place two pear halves onto each serving plate, drizzle with syrup, dollop with Bulla Double Thick Cream and scatter with rose petals.
Ingredients
- 1 litre water
- 1 ½ cups caster sugar
- 3 strips lime rind or kaffir lime leaves
- 1 cinnamon stick
- 6 firm beurre bosc pears, peeled, halved and cored
- Juice of ½ lime
- ½ cup Bulla Double Thick Cream
-
Dried rose petals
Serves: 6
Add other spices to the poaching liquid such as star anise, pieces of ginger, cardamom pods or saffron threads for flavour variations.
