Poached pears

I bought these beauties from Pineview Orchard of Batlow at Warwick Farm Trackside Markets. Buerre Bosc?

Yes, I’m fuzzy on the details (always am) so this dessert recipe suits me. Many variations to suit your tastebuds.

It’s very simple.

Peel the pears, scoop out the end (if you want to keep them whole), poach in the liquid, take the pears out and reduce until it’s a syrup.

Me? I like red wine. Orange. Honey. Cinnamon. Or vanilla. Cloves.

In real life, the pears turned out a golden orange colour. Next week though, blood oranges from Griffith will be in town.

Blood red pears.

Miam!