I’m a sucker for sweet stuff, so combining beer and dessert is probably one of the most indulgent things I can think of. The inclusion of poached pears fools me into thinking it’s healthy so I don’t feel too ashamed to don my speedo this summer.
4 x Cape pears
300ml beer – I used Liefmans Yell’oh which has plenty of sweetness and compliments the pears well
3 tsp fynbos honey
½ cup brown sugar
2 cinnamon sticks
1 vanilla pod or 1 tsp vanilla powder
1 sprig rosemary (optional)
Ice cream to serve (vanilla is best)
Score a 4cm x 4cm cross into the base of each pear. Submerge pears in boiling water for 60 seconds. Remove pears and discard water.
Dry the pears and let them cool for a few minutes. Peel and then cut into quarters.
Set the stove top to medium heat. Pour the beer, honey, brown sugar, and cinnamon sticks into a flat bottomed saucepan.
Cut the vanilla pod in half and add to the pan.
Stir until the sugar has dissolved. As soon as it starts to boil, reduce heat to simmer and keep at a constant temperature for five minutes or until volume has reduced by half.
Gently place pear quarters into the hot syrup and let it simmer for another five minutes. Make sure to occasionally flip and coat all the pears in syrup. Remove pears and place in a bowl.
Add the rosemary, if using, to the syrup and stir for another minute. Remove the rosemary, cinnamon stick and vanilla pod from the syrup. For a stickier consistency, leave the syrup on for another five minutes or until it’s gloopy enough!
Serve pears with ice cream and drizzle syrup over the top. Serve immediately.
Crack open another beer to pair with the pears – I’d suggest another Liefmans Yell’oh or a Belgian dubbel such as Maredsous Brune which echoes the caramel notes in the dessert.