Recipe: vanilla poached pears with toasted pistachio
These poached vanilla pears are delicious, and the added pistachios and pomegranate give the pudding an extra crunch.
by Closer Staff |
Published on
Remove the seeds from the vanilla pod by slitting the pod in half and scraping with the tip of a knife.
Using a vegetable peeler, remove 2 strips of peel from a lemon, making sure you take none of the white pith.
Add the vanilla and lemon to a pan along with the pears and golden caster sugar. Pour over enough boiling water to just about cover the pears. Simmer for 15-20 mins until cooked through but still firm.
Pour the Provamel Vanilla Pouring into 4 bowls and top with the pears, leaving behind the poaching liquor. Increase the heat and boil the poaching liquor until it is reduced and syrupy. Spoon over the pears then sprinkle over the pistachios and pomegranate seeds to serve.
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