Raymond Blanc's pears poached in white wine, lemon, cinnamon, star anise

Serves: 6
Preparation time: 5 mins
Cooking time: 10 mins


For the pears

• 6 pears, firm but ripe, peeled
• 200g caster sugar
• 400ml cold water
• 400ml dry white wine, ie. Chardonnay
• 1 vanilla pod split in half
• 5 lemon slices 2-3mm, rind on
• 2 cinnamon sticks
• 3 star anise


For the pears

• Place all the ingredients into the pressure cooker and top with the pears.

• Cover with the lid and place on a high heat on pressure setting 1.

• Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 10 minutes.

• After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid.

• Refrigerate for a minimum of 6 hours (up to 24 hours) to allow the exchanges of flavours between the citrus, spices and pears. With a slotted spoon, remove the pears onto a plate and serve.


• Freeze half of the cooking liquor until solid and scrape with a fork to create a wonderful granité to serve with your pears.

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