When it comes to making poached pears, tradition dictates that you peel them first. But does it really matter? Are there ...

Poached pears are such an elegant dish, light enough to enjoy after a heavy main. Avoid overripe pears as they can become mushy and lose their regal shape. Using a vegetable peeler, pare the zest ...

Freshly cracked black pepper adds a subtle verve to this sweet, creamy freeform fruit pastry. For this simple yet sophisticated pear crostata, the fruit is poached in Prosecco and layered over ...

Poached pears are a brilliant make-ahead dessert that can be re-warmed, served at room temperature or even cold. Slice poached pears onto puff pastry for an easy tart, or even cheekily have them ...

Peel the pear, cut into quarters and deseed. Mix all the ingredients for the poached pear, bring to a boil and simmer on low till the pear is soft. Keep aside.

Get to Know the Best Types of Pears for Snacking, Baking, and Poaching Those pears that did make it through the winter will also look a bit different. Jim Morris, the marketing communications ...

This will make the pastry much less elastic and easier to roll. Next poach the pears and allow to get cold. Preheat the oven to 180°C. Roll out the pastry, line the tart tin with it, prick ...