Pears In Madeira

Photo: flickr user C.S. 2.0

Ingredients

300 ml madeira or dark cream sherry

225 grams caster sugar

pared rind of 2 lemons

1 vanilla pod split

6 firm under ripe pears

Preparation

Pour the Malmsey and 150ml water into a pan and add the caster sugar lemon and and vanilla pod.

Heat gently on the simmering plate until the sugar is dissolved and boil for 3 minutes.

Set aside.

Decorate the pears by using a canelle knife to etch spirals or stripes into the skin of the fruit retaining the stalks.

Stand the pears in the smallest saucepan that will take them.

Pour the syrup over the top and tuck the lemon rind and vanilla pod among them. Cover tightly bring to the boil and cook on the floor of the simmering oven until tender anything from 30 minutes to 1 hour depending on the ripeness of the pears.

Lift the pears out of the syrup and set aside. Boil syrup hard on the boiling plate for 5 to 8 minutes until reduced by half.

Strain over the pears. Serve at room temperature with ice cream

I fyou have a bottle of sweet sherry lurking in the cupboard turn it into an elegant dessert with this troublefree aga recipe.

Slightly under ripe pears will keep their shape better when poaching. If you dont have a canelle knife you can use a vegetable peeler to peel away thin strips ofskin from the pears. If wished carefully remove the core of the pears by using the up of a vegetable peeler working from the base of the fruit.

Serves 6