Dandelion & Burdock Poached Pears With Vanilla Ice Cream
Using the flavour of Franklin & Sons Traditional Dandelion and Burdock in this recipe to gently infuse these pears as they poach in the liquid is simple and delicious. A complex flavour, almost liquorice like, reducing some of the poaching stock until thickened and syrupy is all that’s needed to complement the pears here, sweetened with a little honey and served with some good vanilla ice cream.
OVERVIEW
Serves 4
INGREDIENTS
- 4 firm but ripe pears, peeled
- 2 bottles Franklin & Sons Traditional Dandelion and Burdock
- 50g honey
- Ice cream, thick cream or creme fraiche (to serve)
INSTRUCTIONS
- In a smallish saucepan big enough to just fit the pears, cover the pears with the dandelion and burdock. Bring the pan gently to the boil, then reduce the heat and simmer until the pears are easily pierceable with a skewer or sharp knife. Remove from the heat and leave to cool slightly in the liquid.
- Remove about ½ the poaching liquid and reduce this over a medium high heat with the honey for about 5-8 minutes until slightly thickened and becoming a little bit syrupy. If it gets too thick you can add a touch more of the poaching liquid.
- Serve the pears warm or at room temperature with a few tablespoons of the syrup alongside some ice cream, thick cream or creme fraiche.
Lovingly created by 5 O’Clock Apron food writer and chef Claire Thomson
