Poached pears with cheese and toast
“Dessert without a cheese is like a beauty with only one eye.”
There is something so straightforward about this dish that one might say is too simple for a recipe, but I still wanted to share it. Fall pears poached with vinegar and spices. And served with the best cheese you can get and there are plenty to choose from when in France.
8 medium size pears
2 star anise
3 dried (edible) rosebuds
8 cardamom pods
1 tsp cinnamon berries (or cinnamon stick)
1/2 organic orange zest, finely grated
100 g demerara sugar
40 ml red wine or Rioja vinegar
400 ml red wine
1 sprig rosemary
1 tsp thyme leaves
pinch of sea salt
to serve
various types of cheese and crackers
Place pears and other ingredients in a saucepan that just fits all the pears. There should be space between the pears. Put on medium heat and let the wine warm up and start to bubble. When it bubbles, leave it to simmer for around 30 minutes until the pears are ready. Check by inserting a knife into a pear. If it slides easily, it is ready. Take them out and place on a plate. Turn the heat up high and boil the sauce down to a syrup, around 10 minutes. When it has reduced by three quarters and is syrupy, it is ready.
Serve the pears on a plate and pour over the syrup. Place the plate on a serving board with the best cheese and toast.
