Poached pears with espresso syrup

These gorgeous poached pears are slow-cooked in a sugary sweet syrup and served drizzled with a fragrant coffee sauce and crisp hazelnut wafers.
poached pears with espresso syrup
1H 3M


Hazelnut wafers


1.Make hazelnut wafers: Preheat oven to 200°C. Combine ingredients in a small bowl. Spread mixture onto a lined oven tray to make six 11cm rounds. Bake for 8 minutes or until golden and crisp around the edges. Cool on a wire rack.
2.Cover peeled pears with water in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 30 minutes or until pears are tender.
3.Drain pears, reserving 1 cup of cooking liquid.
4.Combine reserved liquid, vanilla bean and sugar in same pan; bring to the boil, stirring. Add coffee, reduce heat to medium; simmer, uncovered, for 10 minutes or until syrup thickens slightly.
5.Drizzle syrup over pears, serve with wafers.

Watch the hazelnut wafers while baking, as they can easily burn if left in the oven too long. The wafers can be made a day ahead; store in an airtight container.


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