Pears Poached in Lavender and Wine

In June lavender becomes abundant in our garden. Do plant some in your garden, if you haven’t already, at least if you have a warm, sunny spot. It is happy in the ground or in a pot. It is very good for making the bees and butterflies happy, and we need them! Once planted, lavender needs almost no attention from you, so is very low maintenance. It is also very good, because lavender is an edible flower, so you can use it to cook fun things like this pudding! It also has calming properties, which is never a bad thing in our hectic world.

Serves 4

100 ml white wine

100 ml water

100 ml sugar

Small bunch of fresh lavender (5-10 sprigs)

1-2 pears (depending on their size and how hungry you are!)

Place the liquids and sugar in a saucepan, and heat gently. Tie the lavender sprigs together and add to saucepan, leaving the string hanging out (this is for ease of removal).

Meanwhile quarter and core the pear(s), but leave the skin on. Halve the quarters lengthwise (so each pear gives you 8 segments).

When the sugar has dissolved, bring to a gentle boil for 5-10 min., until it starts to become syrupy. Reduce to a simmer and add the pear. Poach them for 5 min, then turn them over and poach for a further 5 min.

If the pear pieces do not all fit neatly in the liquid, do this in batches: simply remove the cooked pear to a small bowl, while you cook the remaining pieces. Transfer all the pear back to the syrup when you are done, and allow to cool a little.

They are perfect with vanilla ice cream, with strawberries, with macaroons – or all of those at the same time! You can serve them (slightly) warm or cold, entirely up to you - and how it fits with your plans.

Note 1: You could replace the wine with water, if you wish.

Note 2: They will keep for a few days in the fridge if they are stored in the syrup and covered.