This recipe is the very essence of my cooking, with clean yet exciting flavours, it has a real honesty to it. A perfect dessert for when you have little time on your hands or even when you have a glut of fruit and wish to store them for the days ahead!

Special equipment: Raymond Blanc Pressure Cooker.

Pressure cooker setting: 1

Poached Pears MAIN IMAGE

Ingredients Required

6 Pears, firm but ripe, peeled
200g Sugar, caster
400ml Water, cold
400ml White wine, dry chardonnay
1 Vanilla pod split in half
5 Lemon, slices, 2-3mm, rind on
2 Cinnamon sticks
3 Star anise

Cooking Method

Place all the ingredients into the pressure cooker and top with the pears.

Cover with the lid and place on a high heat on pressure setting 1. Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 10 minutes.

After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid. Refrigerate for a minimum of 6 hours up to 24 to allow the exchanges of flavours between the citrus, herbs and pears. With a slotted spoon, remove the peaches onto a plate and serve.



Recipe © Raymond Blanc 2011.

Photograph © David Griffin 2014.