Spiced poached pear with beet

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Many things affect the quality of taste from Spiced poached pear with beet, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spiced poached pear with beet delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spiced poached pear with beet is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spiced poached pear with beet estimated approx 35 minutes.

To begin with this particular recipe, we have to prepare a few components. You can have Spiced poached pear with beet using 7 ingredients and 6 steps. Here is how you can achieve that.

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Poached Pear, the classic French dessert is such a delightfully flavorful, very elegant and impressive. It has a great balance of sweet, spice and fruity flavors, and the deep red colour turns this into a beautiful centerpiece dessert too. I have slightly modified my recipe so that it can be served to kids as well.

Poached Pears make a fantastic dinner party dessert and can be prepared in advance. Pears have such a mild flavour that you need to use spice in a considered way to complement their fabulous taste.

Ingredients and spices that need to be Make ready to make Spiced poached pear with beet:

1. 4 Pears
2. 1 large beetroot
3. 1 stick cinnamon (or cloves or cardamom, it’s optional)
4. 1 tablespoon sugar / honey
5. As required Water
6. 1-2 sprigs Rosemary
7. 3 scoops ice-cream

Steps to make to make Spiced poached pear with beet

1. Peel the pears, leaving stem intact and being careful not to blemish the flesh of the pears. So your end product will be neat, clean and spotless.
2. Peel the Beetroot skin and cut them into thin large slices.
   Place the beet slices into a saucepan, just large enough to hold all the pears.
3. Pour in approximate 500ml of water, add the cinnamon stick and rosemary, cover and bring to the boil. Cinnamon gives the mild spicy flavour, you may add some cloves as well to give a good spice hint.
4. When it boils and the beet releases it's colour, add sugar / honey and then gently place in the pears one by one into the poaching liquid. The pears should be completely immersed in the water. Cover and simmer for 25 minutes, turning every 5 minutes to ensure even colour and the pears are tender.
5. Remove the saucepan from flame and allow it to cool. I have kept it overnight, immersed in the syrup for the deep colour, this is the great tip to obtain the bright maroon colour, but this is optional.
   
   Gently remove the pears from liquid and boil the syrup further until the liquid becomes slightly thicker. Off the flame and let the syrup come to room temperature.
6. Serve each pear by drizzling some syrup and scope of ice-cream per person.

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