Pears Poached with Blackberry, Bay & Cardamon

Pears Poached with Blackberry, Bay & Cardamon

Poaching of fruit is one of the simplest ways to cook and retain the maximum of flavour and food value. The secret lies in cooking at a gentle temperature just below boiling point. Saffron is a very delicate spice with a wonderful yellow colour. It gives fruit a unique flavour and is delicious not just with pears, but also with apples, plums and great low cost fruits.


  • 100 g/4 oz blackberries
  • 2 Bay leaves
  • 4 – 5 Cardamon pods crushed
  • 275 ml/½ pt water
  • 50 g/2oz granulated sugar
  • 4-6 ripe pears
  • 4-6 plums
  • Sprinkling of Sloe Gin Port or Elderberry cordial
  • Ice cream or natural yoghurt.


  • Place the water, Bay and sugar in a saucepan and bring to the boil to dissolve the sugar
  • Peel and core the pears.
  • Add the pears and plums to the saucepan and poach very gently over a low heat until they show signs of softening. Remove the pan from the heat and allow to cool.
  • Add the Blackberries, Cardamon and (optional) Elderberry cordial
Keyword: autumn, winter
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