Poached Pear Pies

These delicious Poached Pear Pies are great for a nice warming winter dessert. The ‘Christmassy’ aromatics combined with the soft, juicy pear really hit the spot when combined with the crisp pastry and crème anglaise. Try them – they’re seriously good, attractive, and comforting – not to mention perfect for the freezing conditions we’ve had in the Midlands lately!Poached Pear PieIngredients:

4 whole pears (or however many you prefer)
3 cups white wine
4 whole star anise
6 cloves
2 tsp mixed spice powder
4 cinnamon sticks
1 vanilla pod, split
Peel of one orange
Juice of one orange
Brown sugar to taste
Shop-bought or homemade puff pastry
One egg for egg wash

Method:

Peel the pears and scoop out the pips with a melon-baller from underneath.
Combine the wine with the aromatics and bring to the boil.
Once boiling, reduce to just less than a simmer and place the pears into the liquid so that they are completely covered.
Cover with greaseproof paper and allow to poach until a skewer inserted into the pear comes out with ease.
Remove from the poaching liquid and allow to cool.
Cut long strips of puff pastry (I used homemade rough puff pastry), and wrap the pears from the stem to the base overlapping each layer slightly.
Egg wash each pear and bake in a pre-heated oven at 180oc until golden brown and crisp.
Serve with homemade crème anglaise or a delicious creamy vanilla ice cream.Poached Pear Pies Poached Pear Pies Poached Pear PiesPoached Pear PiesPoached Pear Pies

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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