Poached pears with sultana and walnut stuffing
Refreshing pear dessert with spiced fillings, the perfect
celebratory dish to enjoy with family and friends.
Pear, fresh, brown, peeled 4
small fruit (pears should be firm, choose a variety such as beurre
bosc or Packham)
Lemon, fresh 1
Wine, white, medium sweet
Essence, vanilla 1 tsp or 1
split vanilla bean, seeds scraped
Water, tap 1.5
Sultana, plain 4
Spirit, brandy, cooked 1
Nuts, walnut 15g
Custard, 4 tb
Peel and core the pears,
keeping the stalk intact if you can. Rub them with the cut side of
1 lemon half. Slice remaining lemon half.
Pack each pear cavity with a
teaspoon of sultanas, then with a couple of walnuts to seal the
Place wine, brandy,
cinnamon, vanilla pod and seeds, lemon slices and water in a small
to medium pan over a low heat. Add pears and cover surface with a
piece of baking paper cut to fit. Poach pears for 10-15 minutes
until tender (this will depend on the ripeness of the fruit).
Remove pears from pan and drain on paper towel. Return poaching
liquid to medium-low heat and cook for 5 or so minutes or until
reduced to about 3/4 cups. Strain and cool.
Transfer pears to a serving
platter and pour over liquid. Serve with a tablespoon of