Heat the poaching juice until steaming, then gently lower the pears into the liquid. If there is not enough liquid to ...

Cover the pear slices with lemon juice and allow to stand covered for 10 minutes. Combine the water and sugar in a medium-size saucepan. Bring to boil, lower the heat to simmer. Slit the vanilla ...

Poached pears are such an elegant dish ... 10½oz caster sugar in 1 litre/1¾ pint water with lemon zest and a split vanilla pod.

3. Peel and halve the pears. With a spoon, scoop out the cores and discard. In a large saucepan, combine the Riesling, water, sugar, vanilla bean and seeds, orange zest and star anise pods.

For Nadiya's pear crumble, individual pears are poached, then baked with a sweet marzipan centre and topped with a crunchy crumble. Serve with a scoop of ice cream. Put the pears into a medium ...

We've also gone outside of the normal repertoire of winter desserts to show you what the humble pear is capable of delivering. Poached with sugar syrup, white wine and spices and left in the ...