Vegan · Gluten-Free · Dairy-Free
Coffee Poached Pears with Dark Roast Syrup
A deeply aromatic, elegant dessert — pears simmered in a Moccona Dark Roast syrup with cinnamon and vanilla, then finished with crumbled amaretti.
Ingredients
- 4 firm pears (Packham or Beurre Bosc)
- 750 ml water
- ½ cup brown sugar
- 2 tbsp Moccona Classic Dark Roast
- 1 cinnamon stick
- 1 vanilla bean, split
- 1 tbsp rum or whisky (optional)
- Crumbled amaretti biscuits, to serve
- Cream, yoghurt, or ice cream (optional)
Instructions
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1Peel the pears, halve them lengthways, and scoop out the core carefully with a teaspoon or melon baller.
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2In a large saucepan, combine water and brown sugar. Bring to a boil, then reduce to a low simmer. Add Moccona Classic Dark Roast, cinnamon stick, vanilla bean, and rum if using. Stir until coffee is fully dissolved.
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3Add pear halves cut-side down. Cover with a round of baking paper pressed directly onto the surface. Simmer for 10–12 minutes until tender when pierced with a skewer. Transfer pears to a heat-proof bowl.
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4Increase heat to medium-high and simmer the remaining syrup for 10–15 minutes until reduced by half and glossy. Pour over the pears.
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5Serve warm or at room temperature with crumbled amaretti biscuits, a generous drizzle of coffee syrup, and cream, yoghurt, or ice cream if desired.
Tips
- No vanilla bean? Substitute with 1 tsp vanilla paste or extract — add it off the heat to preserve the flavour.
- Make ahead: poach the pears a day in advance and refrigerate in the syrup. Bring to room temperature or reheat gently before serving.
Elegant enough for a dinner party, simple enough for a weeknight — these coffee poached pears let Moccona Dark Roast do the heavy lifting, turning four ingredients into something genuinely special.
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Used in this recipe: Moccona Classic Dark Roast Instant Coffee — 100g
