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Elderberry Poached Pears

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Servings: 4 people

Ingredients

  • approximately 12 elderberry heads ripe
  • 4 conference pears not too ripe
  • 190 g golden caster sugar
  • 2 bay leaves
  • 5 cloves
  • 1 lemon pared zest, juice of half
  • Thick Greek style yogurt or creme fraiche to serve

Instructions

  • Carefully peel the pears, leaving the stalks intact. Have a medium pan ready and add the sugar, 1/2 litre of water, the pared zest of a lemon and juice, the bay leaves and the cloves. Now wash the elderberry heads, leaving four smallish heads to serve with the pears. With the remainder using a fork, remove the berries from the stalks straight into the saucepan. Bring to a slow simmer and using a wooden spoon squash the berries to release the juice. simmer for several minutes.
  • Now add the pears and simmer for 20-25 minutes, rotate the pears every 5-7 minutes to ensure they poach evenly on all sides, including the tops of the pears.  They're ready when a knife yields easily when inserted into the pear. Remove the saucepan from the heat and allow the pears to cool down in the poaching syrup. (the longer the pears sit in the syrup after poaching, the better they’ll taste). When the pears are cool enough remove, strain the syrup and pour back into the pan. Reduce by one third.
  • When you’re ready to serve place a large frying pan on the hob, add approximately 6 tablespoons of the syrup to the pan on a medium high heat. Add the remaining elderberry heads and let them cook for several minutes or until the start to burst. Remove from the heat.
  • Cut the pears in half, or serve whole upright, drizzle the syrup on the plates and add the elderberry heads. Serve with the yogurt or creme fraiche.
  • The remaining syrup can be diluted with sparkling water as a refreshing, immune boosting drink.