Poached pears and creme fraiche go together like salt and pepper or bacon and eggs. The pears are sweet and spicy while the creme fraiche is cool and slightly tart.
1 pear per person
Water to fill the pot
1 tsp ground cinnamon
½ tsp ground nutmeg
4 whole cloves
3 tbsp date syrup, honey or sugar
Creme fraiche, 1 big dessert spoon per person
Extra cinnamon for dusting
Gently peel the pears so they remain smooth and in one piece. Place into a pot with all the ingredients except for the creme fraiche. Add water until the pears are just covered. Bring to a boil on the stove, and then lower heat. Allow to simmer for 1 hour.
To serve, place a spoon of creme fraiche on a plate or bowl, then gently lie the pear on top. Drizzle with some of the remaining liquid, and sprinkle with cinnamon.