LESLEY WATERS COOKERY SCHOOL
Caramelised Poached Pears with Stilton & Candied Walnuts
These pears are fabulous served with meringues, cream and chocolate sauce, or superb served with stilton cheese and candied walnuts.
As seen at the BBC Good Food Show - Winter 2017.
6 medium dessert pears, peeled, halved and cored
115g light brown sugar
250ml sweet white wine
25g unsalted butter, cubed
1 piece orange rind juice ½ orange
1 bay leaf
15g butter, melted
100g Shelled walnuts
1 ½ tbsp caster sugar
For Candied Walnuts:
Preheat the oven to 190C fan oven, gas 5.
To make the candied walnuts, toss the walnuts in melted butter and sprinkle over the sugar and salt. Toss well to coat and place on a baking tray. Place in the oven at 190C for 3 minutes. Remove tray and give them a shake, return to the oven for 2-3 minutes. Set to one side until needed.
1. Preheat a sauté pan, add the butter and sugar and heat until melted.
2. Place the pears in cut side down. Cook until golden, turn over and add the bay and orange rind. Pour in the wine, cover and simmer until the pears are soft. 3. Remove the lid and continue cooking until the juices become sticky and slightly caramelised.