It may sound like a tall task, but a dessert like wine poached pears proves that it's possible. Fresh pears get poached in a red wine mixture until the fruity flesh becomes soft and the liquid ...

This recipe for Jasmine Tea Poached Pears features tender pears infused in a fragrant and aromatic jasmine green tea, making it a light and refreshing dessert. Poaching is a method to cook something ...

Crumbly Lancashire cheese has a tangy, fresh flavour that works brilliantly with pears. If you can’t get hold of it, use ...

Pour the sauce over the pears and serve alongside custard or ice cream. A fruity red wine is best for poaching pears. If you don't want to use wine, use a sugar syrup made by dissolving 300g ...

Chop the poached pears into even bite size chunks along with the apple and place with the blackberries and clementine segments into the base of a roughly sized 20cm/8inch trifle/pudding bowl.

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Peel the pear, cut into quarters and deseed. Mix all the ingredients for the poached pear, bring to a boil and simmer on low till the pear is soft. Keep aside.

Line a baking tray with baking paper. Meanwhile, for the poached pears, place a large saucepan over a medium heat. Pour in the wine and 300ml/10fl oz water. Stir in the sugar, lemon rind and ...

Transfer the pears to a large plate. Discard the star anise, vanilla bean and orange zest. Boil the Riesling poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes.

We've also gone outside of the normal repertoire of winter desserts to show you what the humble pear is capable of delivering. Poached with sugar syrup, white wine and spices and left in the ...

I love the lightness of baked custards. They are so easy to make, it is just a matter of sorting out the cooking time for your oven. In mine, 15 minutes is perfect.