Poached Coffee Vanilla Pears
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
An easy yet elegant dessert that just happens to be healthy and also gluten free. Serve with macarons for the ultimate treat!
Course:
Dessert
Cuisine:
French
Servings: 4 people
Calories: 208 kcal
Ingredients
- 150 g / 5oz sugar
- 1 litre 34 fl oz water
- 1 vanilla pod/bean cut lengthways
- 2 tbsps coffee granules
- 4 large firm pears Conference, Williams, Comice
Instructions
- Boil the sugar with the water, vanilla and coffee in a heavy based casserole dish or saucepan with a lid. Once boiling, turn down the heat.
- Peel the pears and cut them in half horizontally. Place them completely in the syrup and poach them gently with lid on for 20 minutes.
- Drain the pears using a slotted spoon, set aside and chill.
- Boil up the coffee syrup for about 20 minutes until concentrated and thickened.
- I usually place the leftover coffee syrup in a jam jar, sealed in the fridge. Over the next few days, just heat it gently and pour over ice cream.
Recipe Notes
Serve with chocolate-coffee macarons (simply add 2 tbps of granulated coffee to the heating cream while making your classic chocolate ganache. Recipe on page 47 of Mad About Macarons!) Or infuse the bruised seeds from 4 cardamom pods to the coffee poaching liquid, remove, and serve with chocolate, cardamom & ginger macarons (see page 56 of Mad About Macarons!)
Jill Colonna