Kaye and Geoff's Recipes - Desserts


Poached Pears with Passionfruit Syrup (serves 12)

PEARS

750 mlwhite wine		750 ml water
200 g sugar			zest of a lemon (strips)
6 firm pears			2 cm cinnamon stick
4 cloves			half a nutmeg
juice of half a lemon

Make a poaching syrup by boiling the wine, water, sugar, zest and spices together util the sugar is well dissolved. Cool the syrup, leaving the zest and spices in it. To minimise bruising do the pears one at a time: peel, cut in half, core, and place immediately into the syrup (the acid stops discolouring). Bring the syrup to the boil and poach the pears gently until they are just showing some sign of being cooked - test with a cake tester; cook until the pears can only just be pierced by the tester. Do not overcook. Allow the pears to cool in the syrup, preferably overnight - infact, store them in the syrup until you are ready to serve; this gives them that transparent look.

SYRUP

4 passionfruit		100 ml water
100 g sugar

Extract the juice from the passionfruit - I do this by squeezing the pulp through a fine cloth. Combine the juice with the sugar and water and bring it to the boil. It may form a scum from passionfruit pulp - skim this as it forms. Reduce the liquid to about half its volume. The syrup should be very clear.

TO SERVE

Cut each half-pear into 10 or 12 slices, taking care not to slice through the top of the pear. Press down with your fingers to fan the cut pear out. Drizzle a tablespoon of syrup over each half. It is excellent served with Coconut Bavarois.