Biltong-dipped poached pears with crème fraîche and capers

September 14, 2015 (Last Updated: January 11, 2019)

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Biltong-dipped poached pears with crème fraîche and capers

By Jacques Erusmus – Serves: 6
Cooking Time: 1 hour

Ingredients

  • 6 – 8 medium pears, peeled
  • 1L (4 cups) water
  • 215g sugar
  • 10ml (2tsp) coriander seeds, crushed
  • 1 bay leaf
  • 2,5cm fresh ginger, bruised
  • 75g biltong dust
  • 250ml (1 cup) crème fraiche
  • 25ml small capers, rinsed

Instructions

1

Place the pears in a saucepan with the water, sugar and spices. Bring to a simmer and cook, covered, until the pears are soft, 18 – 20 minutes. Carefully remove the pears with a slotted spoon and set aside.

2

Bring the poaching liquid to a boil and reduce by two thirds until syrupy.

3

Dip the pears into the syrup and then into the biltong dust. Serve warm with creme fraiche, sprinkled with capers and with a drizzle of the reduced syrup.

 

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September 14, 2015 (Last Updated: January 11, 2019) By
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