This is a very simple dessert, that looks “posh” i.e. looks like it took a lot more effort than it really did. You could serve this at a dinner party or perhaps even for Valentines day (or any other cosy night in for that matter).
I’ve used a sweet Moscato rosé wine from Barefoot Wines, which is perfect for this kind of fruit dessert. I served mine with vanilla ice-cream, which I think is best with pears, but if you’ve got your own flavour combination (e.g. crème fraîche, chocolate ice cream) don’t let me stand in the way.
The recipe is for 2 people, but can easily be multiplied up for more.
Preparation time: 5 minutes
Cooking time: 20 minutes
- 2 semi-ripe pears;
- 2 tbsp honey;
- 4 sprigs of thyme;
- 250ml rosé wine;
- 1 large knob of butter
- Peel the pears, then half and core.
- Put a frying/skillet pan over a medium heat and melt the butter. Once it starts foaming add the thyme sprigs and the pear halves cut-side down. Fry for about 3-4 minutes until the cut-side has taken a bit of colour.
- Remove the pears from the frying pan and put on a plate whilst you make the poaching liquid.
- Add the wine and honey to the pan and turn the heat up high, all the while giving a good stir to bring up any crispy bits from the bottom of the pan (as they have the most flavour). Cook down until the liquid has halved in volume.
- Take the ice cream out of the freezer at this point so it has time to soften before serving.
- Turn the temperature down to a low-medium heat then add the pears (cut-side up this time) to the pan. Spoon a bit of the liquid over the pears then put a lid over the pan and leave to simmer/poach for 10-12 minutes until the pears have softened. The majority of the liquid would have cooked away/been absorbed.
- Serve two pear halves with a drizzle of the poaching juices, a fresh sprig of thyme and vanilla ice cream.