Poached pears with sultana and walnut stuffing
- 30 mins
- Energy 921kj
- Protein 2.4g
- Carbohydrate 32g
- Total fat 3.4g
- Saturated fat 0.6g
- Dietary fibre 6.2g
- Sodium 31.2mg
Pear, fresh, brown, peeled 4 small fruit (pears should be firm, choose a variety such as beurre bosc or Packham)
Lemon, fresh 1 fruit
Wine, white, medium sweet 125 mL
Spice, cinnamon quill
Essence, vanilla 1 tsp or 1 split vanilla bean, seeds scraped
Water, tap 1.5 cup
Sultana, plain 4 tb
Spirit, brandy, cooked 1 tb
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 cavity.
- 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 custard.