This poached pears in autumn syrup recipe aims at a not too sweet cooked pear with subtle earthy flavours. To be eaten with a dry biscuit, or a crumble of roasted chestnuts or a cream such as creme anglaise or a sabayon. 
A sabayon is more known in Australia as a zabaglione.
There are many ways with poached pears. None can be wrong, pears are so versatile! If you are after stronger flavours you can use white wine or red wine as a basis to your syrup. Here the syrup is based on orange juice.
Ingredients:
For poached pear in autumn syrup, think what may be available easily. It is peak citrus season, the beginning of colder days where fresh ginger is a must have stapple against the eventual cold, rosemary is abundant (that can be said all year round really for rosemary) and summer fruits season with stronger flavours are over.
- 4 beurre bosc pears, firm
- juice of 6 oranges
- juice of half a lemon
- 1 string of rosemary
- 140 g of white sugar
- about 3 cm³ of fresh ginger cut in thing slices
- 250 mL of water (1 cup)
- 1 cinamon roll
- 2 pinches of grated nutmeg
Method:
- Assemble all the ingredients in a saucepan and slowly heat up.
- In the meanwhile, peel the pears without cutting them. With the pointy end of the knife you are using remove the core coring through the bottom of the pear. At the same time, ensure the bottom is flat so the pear can stand vertical, if not, trim slightly.
- Place the pears in the syrup (you may have to put the pears on their sides), bring to a simmer and cook for about 20 minutes. Remove from the heat and allow to cool down in the saucepan.
- When ready to serve, remove the pear and place them on a plate to allow them to drain. Pass the syrup through a sieve and retain separately.
Tip: the syrup can keep more than a week in the fridge if you dont use it readily. Use the syrup in a drink such as spiced hot wine, or a flavoured tea, or to make a semolina cake or as a basis for zabaglione.
