- 8 Conference pears
- 1 untreated lemon
- ½ liter good quality red wine
- 5 cl crème de cassis
- 125 g powdered sugar
- 1 small bouquet wild thyme (or thyme)
- 4 peppercorns
- 2 cloves
- 20 minutes prep
- 20 minutes cooking
As a professional chef with years of experience in French-inspired desserts, this poached pear recipe showcases the delicate flavor of Conference pears elevated by a rich red wine syrup infused with wild thyme. It's an elegant, make-ahead treat that's simple yet sophisticated.
- In a large saucepan, bring the juice of half a lemon to a boil with the powdered sugar, crème de cassis, and red wine. Add the peppercorns, cloves, and wild thyme bouquet.
- Peel the pears, leaving their stems intact. Rub with the remaining lemon half to prevent browning, then submerge them in the simmering liquid—they must be fully covered.
- Cook gently over low heat for about 20 minutes until tender. Drain the pears and reserve in the refrigerator.
- Strain the cooking liquid and reduce by half until syrupy. Allow to cool.
- Arrange the chilled pears on plates or in bowls, drizzle with the syrup, and garnish with fresh wild thyme sprigs or lemon half-slices.
- Serve chilled for a refreshing finish.
