Gin Poached Pears
Whether it’s Dry January or Gin-uary you’re following, I’ve got a recipe that no matter what you’re doing this month, you can give it a go.
There is a catch however, if you’re following Dry Jan, then leave out the gin, this recipe will be just as tasty without! You can always add some alcohol free gin like Seedlip if you wish. If you’re following Gin-uary then add as much gin as you like! The benefits of a simmer is that not all the alcohol gets burnt off.
The best part of this recipe is serving the pears with creamy buratta and toasted almonds. As much as buratta is seen as a cheese, it’s mild flavour and soft texture lends itself to desserts. And the contrasting crunch and nuttiness of the almonds is a match made in heaven!
|100ml||Damson or Sloe Gin|
- Peel the pears and place in a saucepan so they fit snuggly.
- Add the gin, fruit juice and sugar into the pan, ensuring the pears are covered, if not add more juice.
- Poach the pears, covered, for 20-30 mins. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick.
- In the meantime, toast the almond flakes on a low heat and once done place to one side.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy.
- Serve each pear with the cooled syrup, a spoonful off buratta and the flaked almonds.