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Recipes

VANILLA & TARRAWARRA VERJUS POACHED PEARS

Place 250g sugar, 3 vanilla beans or 1 ½ tsp of good quality vanilla bean essence in a heavy based pot along with 550ml of TarraWarra Verjus & bring to the boil

Set aside for a couple of minutes while you prepare the pears

Peel & core 4 small to medium sized Bosc pears and place them directly into the verjuice stock

Place the pot back on the heat and simmer for about 25-30 minutes or until the pears are just cooked
with a tiny bit of resistance

Allow to cool completely in the stock. Serve slightly warm or chilled with clotted cream or crème fraiche

(serves 4)

Recipes

VANILLA & TARRAWARRA VERJUS POACHED PEARS

Place 250g sugar, 3 vanilla beans or 1 ½ tsp of good quality vanilla bean essence in a heavy based pot along with 550ml of TarraWarra Verjus & bring to the boil

Set aside for a couple of minutes while you prepare the pears

Peel & core 4 small to medium sized Bosc pears and place them directly into the verjuice stock

Place the pot back on the heat and simmer for about 25-30 minutes or until the pears are just cooked
with a tiny bit of resistance

Allow to cool completely in the stock. Serve slightly warm or chilled with clotted cream or crème fraiche

(serves 4)