Cherry Poached Pair

Prep Time: 10 minutes

Cook: 55 minutes

Total Time: 1 hour 5 minutes

Yield: 4 servings

Ingredients:

• 1/2 cup Sheringham Beacon Gin
• 3 1/2 cup water
• 2 cups frozen cherries
• 1/2 cup brown sugar (or honey)
• 1 cinnamon stick
• 2 star anise
• 1 vanilla bean
• 4 large Bosc pears (with stem), peeled
• 2 tbsp cornstarch with 3 tbsp cold water to make a slurry

Garnish

• Crème fraiche
• Pistachio, chopped
• Crumbled cookie (vanilla flavour)

Method

1. Place the gin, water, cherries, brown sugar, cinnamon, star anise, cardamom, and vanilla in a saucepan large enough to just fit the 4 pears. Using a high heat, bring to a boil.
2. Add the pears, reduce the heat and simmer, for 35-40 minutes (or until a knife can be inserted easily). Cover with a lid and rotate the pears every 10 minutes until done.
3. Remove the pears carefully from the syrup and increase the heat. Add the slurry and cook for an additional 15 minutes on medium low heat until thick.
4. Add a dollop of crème fraiche, place the pear and top with some of the cherry sauce. Crumble vanilla cookie and pistachio on top.