Cooking time: 40 minutes plus 1 hour chilling time
ingredients
serves 4
1/2 cup sugar
1 1/2 cups water
1 vanilla pod
a squeeze of lemon juice
4 large cooking pears, peeled
1 pound raspberries
4 tablespoons (1/4 cup) confectioners sugar
method
1. Put the sugar and water in a saucepan and heat, stirring to dissolve the sugar. Bring to the boil and boil for 2 minutes.
2. Add the vanilla pod and lemon juice, then place the pears in the syrup. Cover the pan and poach gently for 30 minutes or until the pears are tender.
3. Spoon the syrup over the pears from time to time.
4. Remove the pears from the pan and continue boiling the syrup until it has reduced by half.
5. Remove from the heat and replace the pears in the pan. Cover and cool, turning the pears after 1/2 hour.
6. Meanwhile, sieve the raspberries to make a puree. Stir in the confectioners sugar.
7. Lift the cold pears out of the syrup and place in individual serving dishes.
8. Pour a spoonful or two of syrup over each pear, then coat with the raspberry puree.
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