I love the deep, rich colour that blackberries give to pears as they poach. You can use fresh berries when they're in season, but frozen ones work just as well, and this is a lovely way to make use of any you've put away. The pears take on the flavour of the fruit and thyme as they cook, and the dark, fragrant poaching liquor can be reduced to make a beautiful sauce. I like to serve them warm with a generous spoonful of the sauce and some homemade honey ice cream. They're also delicious cold, with a little blue cheese and some good toast.
Serves 4
Ingredients
- 4 medium pears, ripe but still firm
- 150g fresh or frozen blackberries
- 4 small thyme sprigs
- 50g caster sugar
- Water, to cover
- Honey ice cream, to serve (see below)
Method
Peel the pears carefully, keeping the stalks intact if possible. Place them snugly in a saucepan with the blackberries, thyme and sugar. Pour in just enough water to cover the fruit.
Set the pan over a medium heat and bring the liquid to a gentle simmer. Turn the heat down and poach the pears for 15 to 30 minutes, depending on their size and ripeness. Keep the liquid at a very gentle simmer throughout, turning the pears occasionally if they're not completely submerged. They're ready when the point of a small knife slips easily into the flesh without resistance.
Carefully lift the pears from the pan and set aside. Strain the poaching liquid through a fine sieve into a clean saucepan, pressing lightly on the blackberries to extract their juice.
Set the pan over a medium-high heat and boil the liquid until reduced to around 150 to 200ml. It should be richly coloured, fruity and lightly syrupy. Taste and add a little more sugar if you feel it needs it.
Serve the pears warm with a generous spoonful of the blackberry sauce and a good scoop of honey ice cream.
Honey ice cream
Soft, creamy and gently floral, this is a lovely ice cream to make when you have some really good honey. Its flavour comes through beautifully, so choose one you particularly enjoy. A light, fragrant wildflower honey works especially well.
Makes about 700ml
Ingredients
- 250ml whole milk
- 250ml double cream
- 4 large free-range egg yolks
- 75g runny honey
- 40g caster sugar
Method
Pour the milk and cream into a heavy-based saucepan and set over a medium-low heat. Warm gently until steaming and just beginning to simmer, then remove from the heat.
Meanwhile, whisk the egg yolks, honey and sugar together in a large bowl until smooth and well combined. Slowly pour the hot milk and cream over the egg mixture, whisking continuously as you go.
Return the mixture to a clean saucepan and set over a low heat. Cook gently, stirring continuously with a wooden spoon or spatula, until the custard thickens enough to lightly coat the back of the spoon. This should take around 5 to 8 minutes. If you're using a thermometer, aim for 82 to 84°C. Take care not to let the custard boil, or it may curdle.
Pass the custard through a fine sieve into a clean bowl. Allow it to cool, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
Pour the cold custard into an ice cream machine and churn according to the manufacturer's instructions, usually for 20 to 30 minutes, until thick and softly frozen.
Transfer the ice cream to a suitable container, cover and freeze for at least 3 to 4 hours, until firm enough to scoop.
Remove the ice cream from the freezer 10 to 15 minutes before serving to allow it to soften slightly.