Ingredients150ml / 5fl oz white wine
150ml / 5fl oz water
100g / 3 oz sugar
a piece of lemon rind
a small bunch of lavender
6 pears, slightly under ripe
Method
Combine everything except the pears in a flameproof casserole over a low heat, stirring until the sugar has dissolved. Pare the pears thinly, keeping them whole and retaining the stalks. Stand upright in the hot syrup, cover and poach over a low heat until tender. Eat hot, warm or chilled.
Reproduced with the kind permission of Sarah Beattie
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