Poached pears with Sichuan pepper and cardamom

A wonderfully simple dessert which showcases the incredible floral flavour of Sichuan peppercorns, Daniel Galmiche's poached pears are the perfect end to a meal (especially with some madeleines on the side). This recipe along with many others can be found in Daniel's latest book French Countryside Cooking.

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First published in 2021
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Ingredients

Metric

Imperial

  • 1 tbsp of Sichuan peppercorns
  • 200g of coconut sugar, or light brown sugar (Daniel adds a split vanilla pod to his sugar a few days in advance for extra flavour)
  • 1 tsp green cardamom pods, lightly crushed
  • 1/2 lime, juiced
  • 10 small pears, such as William, Comice or Conference
  • 25g of unsalted butter

Method

1

Toast most of the Sichuan peppercorns for a few minutes in a dry frying pan until fragrant, reserving a few fresh. Lightly crush the toasted peppercorns and add them to a large saucepan with the lightly crushed cardamom pods and the coconut sugar

  • 1 tbsp of Sichuan peppercorns
  • 1 tsp green cardamom pods, lightly crushed
  • 200g of coconut sugar, or light brown sugar (Daniel adds a split vanilla pod to his sugar a few days in advance for extra flavour)
2

Add 800ml of water to the pan and gently bring to the boil. Meanwhile, make a cartouche out of baking paper by cutting a sheet of paper that will fit in the pan with a small hole in the centre

3

Once the poaching liquid is simmering and the sugar has dissolved, remove from the heat

4

Peel the pears, leaving the stalks on, then place them into the pan with the lime juice. Place the cartouche on top so it is touching the liquid, bring to a simmer and cook for 20-30 minutes, depending on how ripe your pears are

5

Once the pears are cooked through, lift them out of the poaching liquid and set aside in a bowl, covered with the cartouche so they don't dry out. Continue to simmer the syrup to thicken and reduce it slightly

6

Place the butter in a frying pan over a medium heat. Once melted, add the poached pears and lightly fry them to give them a little colour for around 3-5 minutes

7

To serve, place 2 whole pears in each dish, then cut the remaining pears in half and place a half in each bowl. Drizzle over some syrup and lightly crush the reserved (non-roasted) Sichuan peppercorns, sprinkling them over the top. Enjoy with madeleines or biscuits of your choice

First published in 2021
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An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

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