Self-confessed food obsessive Lindsay Radcliffe packed up her frantic London life for a quieter existence in the Hampshire countryside, where she launched her blog, The Feast. Here she shares her recipe for Mirabeau rosé poached pears (conference pears are perfect).
“Unlike many other fruits, pears fully ripen off the branch,” says Lindsay. “Store them at room temperature until you’re ready to use them. For this recipe, they should be slightly soft when pressed near the stem. I particularly like poaching my pears in the Mirabeau Etoile Provence Rosé. It’s an elegant and refined gastronomic wine, with delicate aromas of pear and floral notes.”
- 1 bottle of Mirabeau Etoile Provence Rosé (750ml)
- 100g caster sugar
- 4 pears, peeled, halved and cored
- A couple of bay leaves
- A sprig of thyme
1Place the rosé, sugar, bay leaves and thyme in a large sauce pan and bring it to the boil until the sugar has melted. Reduce it to a simmer and then carefully add the halved pears. They need to be completely submerged, so top up with a little water if necessary.
2Let the pears simmer in the rosé mixture for about 20-25 minutes, until they’re soft when pierced with a sharp knife or skewer. The time will depend on the ripeness of your pears.
3When the pears are ready, remove them from the poaching liquid and place in a large bowl.
4Increase the heat and bring the poaching liquid back to a boil. Let it bubble and reduce for about 15 minutes, until it’s slightly syrupy.
5Pour the rosé syrup over the pears.
6They’re delicious either served warm or chilled. They’ll keep covered in the fridge for three days.