These vanilla-scented pears will keep for up to six months – it’s the perfect stand-by pudding for unexpected guests
Vanilla & white wine poached pears
Make a batch of poached pears and store in jars to give as part of a homemade Christmas hamper, or save for a day when you need a last-minute dessert.
MAKES 2 x 1-litre jars (serves 8) PREP 15 mins COOK 30 mins EASY V
300g caster sugar
2 small cinnamon sticks
1 vanilla pod, split and seeds scraped out
10 cardamom pods
300ml white wine (we used chardonnay)
1 unwaxed lemon
10 small, firm pears (we used Forelle)
ice cream or hot chocolate sauce, to serve (optional)
1 Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later – it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly.) Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mixture is steaming and the sugar has dissolved.
2 Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully put the pears in the steaming liquid, then turn up the heat to medium-low and bring
