If I ever find myself in London, after I dump my bags at my hotel, I think I would head straight to Yotam Ottolenghi’s restaurant. I have blogged previously about his delicious Iranian rice and quinoa recipe (from his vegetarian cookbook Plenty) and most recently I have seen his TV series travelling through the Mediterranean.
I then become hooked on Yotam’s latest cookbook (co-written with Sami Tamimi) about their homeland, Jerusalem. So many great recipes and a revelation to me about how fantastic the food in that city must be.
The first recipe I made from the Jerusalem book was for these pears. I know I only recently posted a recipe for pears, but you will thank me for sharing.
One word = PERFECTION.
It is coming into Autumn here in Australia and pears are starting to flood the fruit shops. Poached pears are a simple and quick ending to a meal. We are trying to reduce our sugar intake so these were a real treat. I will try these again cooking with coconut palm sugar one day soon.
We had the pears served with a little drizzle of cream, rather than the recommended creme fraiche as that was what I had in the fridge. The left-over poaching syrup was delicious as a refreshing drink with soda water.
I didn’t adapt the recipe at all, other than adding a bit more water and to cut the pears in half.