Miso Caramel x Poached Pears recipe 🍐 a super easy no-fuss dessert that you can make ahead and devour later! 
 
This poached pear recipe is an easy Asian twist on a classic dessert. Perfect for dinner parties or a mid-week sweet treat – prep it all the day before and serve it in seconds! Most recipes toss the poaching liquid – but with a little patience you can turn it into a delicious silky miso caramel to drizzle over the top – so worth it! P.S. I always go for bosc pears when poaching – they’re super easy to find and hold their shape perfectly 😉 
 
Recipe 👇 (makes 4-6)  
 
Ingredients:

• 4-6 bosc pears
• 750ml water 
• 150g sugar 
• 1 cinnamon stick 
• 1 vanilla bean (sliced in half) 
• 3cm ginger (sliced) 
• 150ml cream 
• 50g butter (cubed, cold) 
• 2 Tbsp miso paste 
• To serve: dollop/double cream 

Method 
1) Peel and core the pears. 

2) In a medium saucepan simmer water, sugar, cinnamon, vanilla, and ginger. Add pears and cover with baking paper or cartouche. Simmer 15–20 mins, turning occasionally, until just tender. Once the pears are soft but still holding their shape, remove from liquid. 

3) To make the miso caramel, strain the poaching liquid into a wide frying pan and simmer until bubbling and an amber caramel forms. Turn the heat off, whisk in the cream, then the butter a few cubes at a time, then finally the miso paste until smooth. 

4) To serve, add dollop cream to a bowl then top with a poached pear and drizzle with miso caramel. Devour. 

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