Poached Pear in Coffee Syrup

Serves 4

Time 1 hour

Ingredients

For the Poached Pears and Syrup

4 pears, peeled and cored, leaving stem intact

4 cups water

1 cup coffee sugar crystals

4 tbsp ground instant coffee

1 vanilla pod, split 

1 whole cinnamon stick

4 whole cloves

For the Coffee Biscuit Crumb

1 cup self-raising flour

¼ cup coffee sugar crystals

70g salted butter

1 tbsp ground instant coffee

1 egg

Other

ice cream, to serve

Method

For the poached pears and syrup, to a saucepan over high heat, add the water, coffee sugar crystals, instant coffee, vanilla pod, cinnamon stick and cloves. Stir and bring to a simmer. 

Turn the heat down to medium-low. Add pears to the pot, making sure they are submerged. Cover with a lid and cook, simmering gently for 45 minutes or until the pears have softened. You can test them with a skewer.

While the pears are cooking, make the coffee biscuit crumb. 

Preheat oven to 180°C. 

Using an electric mixer, beat butter and coffee sugar crystals until creamy. Add the flour and instant coffee and mix until combined. Add the egg and mix until biscuit dough has formed. 

Crumble the mixture onto a lined baking tray. Place in the oven and cook for 10-12 minutes or until lightly golden. Remove and set aside to cool.

Once the pears have softened, remove them carefully to a plate and set aside.

Increase heat to high and boil the liquid until reduced to a thick coffee syrup. Remove from the heat and set aside.

To serve, divide the coffee biscuit crumb between 4 serving bowls, top each with a poached pear. Drizzle with coffee syrup and serve with a generous scoop of ice cream.