Poached pears in lavender fragrant honey

In January, we embarked on an overdue trip to a finca in Spain for a weekend cooking course. We learned a lot and picked up a number of recipes which we haven’t cooked since…until now. This weekend is our turn to host two other couples who have cooked for us previously and this being half-assed, we’re starting cooking with dessert.

Recipe:
3 tbsp clear honey
Juice of one lemon
250ml water
Pinch saffron threads
1 cinnamon stick
2-3 dried lavender heads
4 firm pears (no jokes please)

Method:
Heat the honey and lemon juice in a heavy saucepan that the pears can be placed in comfortably
Stir over a gentle heat until the honey has dissolved. Add the water, saffron threads, cinnamon stick and the lavender flowers.
Bring to the boil, reduce the heat and simmer for 5 minutes.
Peel the pears, leaving the stalks on. Put the pears into the pan and simmer for about 20 mins, turning and basting regularly until they become tender.
Leave the pears to cool in the juice and serve at room temperature.

We cut the bottoms off the pears so they stand upright for serving. I can’t wait for dessert now.

Edible lavender can be a bitch to find; two garden centres failed us, and the one plant we did find was marked ‘not for human consumption.’

So, we looked for other options. Option 1 was stealing some from a neighbour’s plant, but as we are loathe to poison/kill our dear friends, and weren’t sure if that lavender was the eatin’ kind, option 2 presented itself in the form of Waitrose. Go Waitrose.

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Optional kitchen porn:
Nothing. Anyone should have the tools for this one.

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Published in: on July 17, 2011 at 10:50 am  Comments (1)  
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One CommentLeave a comment

  1. Looks good – I take it you’ll be posting a pic later with your serving suggestion on it? Accompanied by Greek yoghurt with honey or clotted cream or just a honey syrup? Can’t wait now either!!


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