I’ve come to think that discovering the moment for a perfectly ripe pear is something of a dark art. Miss the magic few minutes they’re just right and you’ll be wondering if it’s okay to spit or enjoy the apple like crunch. That was until the lovely people at Karma Cola got me onto a recipe that poaches them in ‘Gingerella’ ginger ale until they’re just perfect. It’s an Allegra recipe for Fairtrade week and ensures you’ll never have a crunchy pear again
Poached Pears Recipe
3 pears – I prefer the shorter fatter ones for this, but just make sure they’re not too ripe as they’ll fall apart in the cooking
1 vanilla pod or a couple of drops of vanilla essence
1 piece star anise
A couple of nuggets stem ginger, sliced
1 bottle Faitrade Gingerella ginger ale
60g chocolate – milk or dark…your call
Peel the pears, then quarter and core. Choose a pan that can hold all the pear quarters in a single layer, then pour in the Gingerella. As it comes up to a simmer chuck in the vanilla, star anise, stem ginger and ginger wine if you’re heading that way.
Lay in the pear pieces and simmer then gently, uncovered for 12-20 mins (it’s a wide window as pears can be anything from rock hard so juicilicious) until a knife meets just a little resistance when you stick it in. Once ready, lift them out with a slotted spoon onto kitchen roll and leave to cool.
By this point the poaching liquor should be pretty reduced – you want to end up with about 4 tablespoons, so simmer it down or add a bit of hot water accordingly. Meanwhile melt the chocolate in whatever way you fancy (microwave or in a bowl over steaming water).
Use a fork to spear one of the cooled pear pieces at a time and dip the fat end of it into the chocolate, taking care not to make a big old mess, and leave to set a little then do the same with the rest.
Cut the lime into 6 wedges – squeeze two into the pan to finish off the sauce (have a quick taste as you warm it through) and have one for each of the plates.