Pear Poached in Demerara Sugar and Lavender Extract


Serves 4
Prep time: 5 mins
Ready in: Overnight (Resting time and compote preparation: 30 mins)



  • In a deep pan, combine the sugar and water over medium heat.
  • Bring to a boil, stirring occasionally, until the sugar has dissolved.
  • Add cinnamon stick, demerara sugar, honey, and ginger and Lavender extract.
  • Bring the mixture to a simmer, stirring occasionally, until the honey has melted.
  • Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender.
  • Let the Pear and the syrup cool to a room temperature.
  • Refrigerate the pear and syrup overnight.
  • Before serving, separate the pear and the syrup.
  • Blend the berries to a smooth paste.
  • Heat a pan and pour in the syrup.
  • Add the berry paste and simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes.
  • Cool to room temperature. Sieve the berry compote through a coarse mesh.
  • Serve the pear with some vanilla ice-cream.
  • Pour in a luscious amount of the berry compote over the pear and ice cream.
  • Serve immediately.

Demerara Sugar Infused with Real Madagascar Vanilla, 175g


Extract of Natural Culinary Lavender, 110g


Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g