I had never tried bergamot before I started working at Natoora. I knew it as the aromatic in Earl Grey tea. I had no idea it was a citrus fruit.
Natoora were the first company to import bergamot to the UK, though it has become more readily available since they introduced it in 2009. Their bergamot is sourced from Calabria. It is exceptionally aromatic and surprisingly versatile, given its unique and intense flavour. It works particularly well in Asian dishes, with seafood or desserts, where you might usually use lemon or lime. It has now replaced the cucumber in my Hendrick's and Tonics - definitely my favourite use.
Bergamot transforms these simple poached pears into something truly spectacular. This dish shares the floral characteristics of Earl Grey tea with a zing of fresh citrus. I recommend them for dessert with custard or vanilla ice cream, though I have taken to eating the leftovers for breakfast.
I have used a mixture of Comice and Martin Sec pears for cooking this dish, but any unripe or cooking pears will do. I specify Martin Sec here because that is my preferred option; I find they manage to retain the best texture in cooking (and they look lovely).
Serves 4.
Ingredients
8 Martin Sec pears
Water
2 bergamots
50g sugar, or to taste
Vanilla ice cream or custard, to serve
Method
Peel the pears, cut in half and remove the pips.
Place in a saucepan and pour over just enough water to cover. Add the sugar and juice of one bergamot.
Put over a low heat and simmer until the fruit is tender and the water has reduced to a thick syrup (approximately 45 minutes). Add a little more water during cooking if necessary.
Add the juice of the other bergamot, stir and taste syrup for sweetness. Add more sugar if required and cook until melted.
Serve warm pears in their syrup with vanilla ice cream or custard.
