Prep time: 15 mins
Cook time:30 mins
Serves: 6
Makes: 3 cups of Verjuice
Ingredients
- 6 just-ripe pears with stems intact
- 3 cups (750ml) Verjuice
- ¼ cup honey
- 1 cinnamon quill
- Verjuice
- 1.6kg unripe grapes
Method
- Peel the pears, leaving them whole with their stalks intact. Take a fine slice off the bottom of each pear to enable them to stand for serving. Put to one side.
- Place Verjuice, honey and cinnamon quill into a pot and bring to a simmer, stirring once or twice. Add the pears and poach for 30 minutes, turning occasionally.
- Remove the pears from the pot and reduce the sauce by two thirds. Serve the pears drizzled with sauce. They will keep for over a week in the fridge.
- For the Verjuice
- Purée the grapes in a food processor. Press the pulp through a strainer lined with 4-5 layers of fine muslin to remove the skins and seeds. Pour the juice into a jug or bottle and refrigerate for use within 12 hours or freeze for later use.