Poaching Pears

A poached pear has to walk a tightrope: cooked through enough to be tender, firm enough to hold its shape, and flavoured throughout by the poaching liquor. Use slightly underripe Comice, Conference or Williams pears, peeled and cored from the bottom but stem left on for looks. The poaching liquid is a syrup — water, sugar, and aromatics like vanilla, star anise, cinnamon, citrus zest, or a splash of red wine — kept at a bare simmer (not a boil) with a paper cartouche pressed onto the surface. Time it: 15-25 minutes for a whole pear depending on ripeness. Cool in the liquor for full flavour penetration.