POACHED PEARS FOR DANISHES

It is possible to substitute other fruit for the pears. Peaches are delicious in season, as are plums. You may also wish to replace the vanilla with cinnamon sticks, or a mix of ground star anise, cinnamon, cloves and a strip of orange peel. The sliced lemon is added to stop the fruit discolouring.

Makes enough for 36 danishes

1 vanilla bean

1.2 kg (2 lb 10½ oz/5¼ cups) caster (superfine) sugar

2 lemons, sliced

10 beurre bosc pears, peeled, cored and cut into eighths

Split the vanilla bean lengthways and scrape out the seeds. Add the vanilla pod and seeds to a saucepan with the sugar, lemon slices and 2 litres (70 fl oz/8 cups) water. Bring to the boil, stirring to dissolve the sugar, then reduce the heat to a very slow simmer.

Add the pears to the simmering syrup and cook for about 20 minutes, or until they are easily pierced with a skewer. The poaching time will vary according to the ripeness of the fruit.

Remove from the heat and leave to cool. Refrigerate in a covered container until ready to use.

Drain the pears well before using them on the pastry.