Poached pears in wine, or Poire a la Beaujolais, is a classic French dessert that originated in the wine-growing area of Burgandy and Lyon. Oh, so yummy!! A deliciously sweet pear that is infused ...

Cover the pan and poach the pears for 25 minutes. Carefully remove the pears from the poaching liquid and transfer to six individual serving plates. Pour the double cream into a clean pan and heat ...

Poached pears are such an elegant dish, light enough to enjoy after a heavy main. Avoid overripe pears as they can become mushy and lose their regal shape. Using a vegetable peeler, pare the zest ...

2. Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the ...

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 ...

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.

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.

This pear crostata is simple yet sophisticated, with fresh fruit poached in Prosecco and layered over creamy ricotta inside a folded pastry shell. Our recipe yields two crostatas and is easy to make ...

Poached pears may have their origins in France, but they’ve firmly earned their place as a beloved dessert in South Africa. Image credit: KookBox This rooibos and honey poached pears recipe is ...

remove pears in poaching liquid and cool. Cover and refrigerate to chill. 6. Place sauce on plate and top with a sprinkle of granola. Place pear on top and fill hole with sauce. Enjoy!

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.