I think there's just something incredibly fancy about serving up a beautiful dish of poached pears at a dinner party. Anyone can make a cake or cookies, but to take the time to make something ...

Cover the pan and poach the pears for 25 minutes. Carefully remove the pears from the poaching liquid and transfer to six individual serving plates. Pour the double cream into a clean pan and heat ...

Poached pears are such an elegant dish, light enough to enjoy after a heavy main. Avoid overripe pears as they can become mushy and lose their regal shape. Using a vegetable peeler, pare the zest ...

Chop the poached pears into even bite size chunks along with the apple and place with the blackberries and clementine segments into the base of a roughly sized 20cm/8inch trifle/pudding bowl.

Peel the pear, cut into quarters and deseed. Mix all the ingredients for the poached pear, bring to a boil and simmer on low till the pear is soft. Keep aside.

Freshly cracked black pepper adds a subtle verve to this sweet, creamy freeform fruit pastry. For this simple yet sophisticated pear crostata, the fruit is poached in Prosecco and layered over ...

Yields: 6 servings Prep Time: 15 mins Process Time: 25 mins Total Time: 40 mins Calories per Serving: 266 FOR THE POACHED ...

I love the lightness of baked custards. They are so easy to make, it is just a matter of sorting out the cooking time for your oven. In mine, 15 minutes is perfect.

Bring water to a boil in a large pot Add the pears and cook for 15 to 20 seconds Remove the pears from the pot and immediately place in a bowl of ice water.

This will make the pastry much less elastic and easier to roll. Next poach the pears and allow to get cold. Preheat the oven to 180°C. Roll out the pastry, line the tart tin with it, prick ...

For the poached pears: 6-8 pears 1 bottle cava rosé 3 bottles of water, using the rosé bottle 2½ cups sugar ½ cup honey 1 orange zest, and orange (sliced) 1 lemon zest, and lemon (sliced ...