Poaching the pears in apple juice laced with elderflower and blackberries is utterly delicious and low in sugar and fat. The rosewater is optional and best for those who enjoy floral flavours.
Serves 4 people
Method
- Peel the pears and cut a slice off the bottom so that they sit flat and upright in a saucepan.
- Pour in the apple juice, one cup of warm water and the blackberries. Bring this slowly to the boil and then reduce the heat to a simmer.
- Cook the pears gently for 20 minutes or until the pears are soft the gently remove them from the liquid and put to one side.
- Mash the berries with the back of a spoon and strain through a fine sieve. Return to the pan and continue to cook the liquid until it is reduced by 2/3rds and has syrup like consistency.
- Return the pears to the reduction and cook for a few moments more (add the rosewater at this point if you are using it) or until the pears are glazed. Serve with a dollop of yoghurt or creme fraiche and a swirl of the syrup.
Ingredients
- 4 hard conference or commice pears
- 1 cup(s) blackberries
- 1 cup(s) apple juice
- 1 cup(s) water
- 4 tablespoon(s) elderflower cordial
- 1 tablespoon(s) rose water
Recipe from Robin Van Creveld, Community Chef, www.communitychef.org.uk
