Wednesday, 24 October 2012

Rosemary Poached Pears.

Peel the pears and place in a saucepan cover with water add sugar to taste, a sprig or two of rosemary and a slice of lemon (best to keep it to one slice so as not to over power the rosemary).
Bring to a gentle boil and turn off the heat and place the lid on the saucepan and poach for 10mins (less if using soft pears or small ones).
The resulting pears have a very subtle hint of rosemary and can be served as a desert (you can reduce the poaching liquid after removing the rosemary and lemon and use as a syrup), or served cool with a salad - they are great with smoked salmon and chicory, or with cheese.


  1. What a delightful recipe and such a wonderful idea for a dinner party dessert! Karen

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