Poached Pears & Elderflowers with Syllabub

Poached Pears & Elderflowers



  • 4 Conference or other firm pears
  • 250ml (8fl oz) elderflower cordial
  • 250ml (8fl oz) water
  • Juice and zest of ½ lemon
  • 4 mint sprigs, to decorate

For the Syllabub

  • 250ml (8fl oz) double cream
  • 3 tablespoons elderflower liquer

Peel the pears, leaving the stalks on, and position them snugly in a saucepan.  Cover with the cordial, water and the lemon juice, cover with a lid and simmer for about 30 minutes, until the pears are soft.  Turn them a couple of times during cooking, but be careful not to dent them.

When the pears are ready, transfer them to a plate and keep them in a warm place.  Boil the liquor to reduce it to a thin syrup. 

To make the syllabub, whip the cream to soft peak stage and fold in the elderflower liqueur.   Put into a small bowl and drizzle a little of the pear syrup over the top.

Place each pear on a plate, glaze it with a little syrup, top with a mint sprig and serve with a spoonful of syllabub.