I’m not usually the biggest fan of the humble pear. I think they are beautiful to look at and every photographer’s dream, but I have never loved their texture or flavour. I find them to be either rock hard or so soft and furry, eating them reminds you of chewing on a mohair blanket. Not exactly appetising! However, when pears are poached, they take on a whole different persona and it’s one I quite like. Their flavour becomes more pronounced as they absorb the poaching liquid ever so gently and their texture becomes pleasant to eat. I chose to poach the pears in a ‘stock’ made from Pinot Grigio, water,…