A lovely eating pear, full of flavour when ripe. Usually picked when crisp and then stored for eating at a later date. Can be cooked in pies, crumbles or added to your morning cereal as one of your five-a-day fruit portions. Are best known for eating straight from the fruit bowl.
The pear trees that are available for sponsorship were planted in 1985. You could expect to harvest, in a good growing year, approximately 35kg (77lbs) of pears from one sponsored tree.
Poached Pears with Liqueur Chocolate Sauce
Ingredients:
6 oz Caster Sugar
2 tablespoons lemon juice
1 teaspoon vanilla essence
6 ripe Conference Pears (Peeled and left whole with stalks attached)
Chocolate Sauce:
7 oz Plain Chocolate
1 oz Unsalted butter
2 Tablespoons Cointreau
Directions
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Put Caster sugar, lemon juice and vanilla essence in a saucepan with 3/4 pint of water. Bring slowly to the boil.
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Using a small teaspoon scoop out the core of the pears.
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Put the pears in the syrup and bring to the boil.
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Reduce the heat, cover and simmer gently for around 30 minutes until tender, (remember to turn the pears to make sure they cook evenly.
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When cooked leave in the saucepan to cool.
Make the Chocolate Sauce:
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Break up the chocolate and put in a bowl over another saucepan of hot water.
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When melted stir in the butter, Cointreau and add 2 tablespoons of poaching liquid. Stir until smooth.
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Drain the pears and arrange, upright on the serving plates.
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Pour the Chocolate sauce over the pears or a little poaching syrup if liked.
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Sit back and Enjoy!
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