Poached Coffee Vanilla Pears
Servings : 4 people
Calories : 208kcal
Description
An easy yet elegant dessert that just happens to be healthy and also gluten free. Serve with macarons for the ultimate treat!
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.
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!)