Lemon poached pears with cinnamon crema di latte

Welcome to China Billy’s inaugural blog post! We’re well into winter so it seemed appropriate to kick off the blog with a recipe. I love using the slow cooker in winter to create melt-in-your mouth stews and spicy curries, but did you know you can also cook desserts in the slow cooker?

This lemon poached pears recipe has been a favourite in my house for longer than I can remember. I first published the recipe in Tamworth’s Downtown Magazine, back in 2016 and I remember only too well shivering on the back deck while the photographer and stylist did their thing.

Fast forward to today and I don’t have a stylist on call (although I do still have the images courtesy of Downtown). Fortunately for home cooks everywhere, including myself, this is an impressive looking dish however you plate it.

STYLING: jANE GRAYSTONE. iMAGE COURTESY OF dOWNTOWN MAGAZINE & KYLE MANNING

STYLING: jANE GRAYSTONE. iMAGE COURTESY OF dOWNTOWN MAGAZINE & KYLE MANNING

2 lemons
3 egg yolks
325g caster sugar
1/8 teaspoon ground cinnamon
40g flour
300ml milk
300ml cream
6 beurre bosc pears, peeled
2/3 cup limoncello

Serves 6

Using a vegetable peeler, remove the zest from half a lemon.

In a saucepan, lightly whisk 75g of the sugar into the egg yolks until combined. Whisk in flour then gradually add milk and cream. Add the cinnamon and lemon zest and cook over low heat, stirring frequently, for 15 minutes or until slightly thickened. Cool then refrigerate until ready to serve. The crema di latte can be made a day in advance.

Finely zest the remaining lemons using a microplane or grater and juice. Place the remaining sugar into the slow cooker with 500ml boiling water. Stir to dissolve then add the lemon zest and juice and the limoncello.

Arrange the pears in the liquid and cover the mixture with greaseproof paper to prevent the pears from browning. Cook on low for 4 hours.

Just before serving, transfer some of the cooking liquid to a saucepan and reduce over a high heat until syrupy. Serve the pears drizzled with syrup and crema di latte.

If you give it a go I’d love to see your photos on instagram (tag @china_billy) and facebook AND… stay tuned to our socials for an up-coming competition to celebrate the launch of the China Billy blog.