Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
1 kilo pears
bottle of red wine
300 g sugar
1 vanilla pod
peel of one orange
juice of two oranges
Poached Pears is a really classical dessert, but sometimes it's a bit disappointing because the syrup around the pears is a bit watery. What I like to do is add flavour and stickiness with a little bit of sugar, so there is nothing watery about this recipe.
Put on a whole bottle of red wine on to a gentle heat with 300g of sugar.
Take some cinnamon and cardamom, crush them slightly so that the flavour comes out, and a vanilla pod.
Split the vanilla pod down the middle and let it poach with the rest of the spices.
Now bring that to the boil and put the pears in.
Peel the pears very carefully and leave the little stalks on because they look much prettier when you are serving them.
And it's nice to use small pears, because they soak up the flavours of the syrup a bit more easily.
While the wine around the pears is heating up, add the carefully peeled rind of an orange, taking extra care not to cut into the pith.
Then add the juice of the orange, squeezing out as much as you can and finally take a second orange, slice it evenly and add the slices to the pot as it comes up to a quiet simmer.
Let that bubble away and reduce for about 40 minutes.
If after about 30 minutes the pears are cooked but the syrup is still a little runny, then take them out and reduce the syrup even more until it's really lovely and sticky.
And that's it: when you have the density you are looking for, serve the pears.