This is such a simple dessert. It's light and refreshing and the delicate flavour of elderflower is the ideal accompaniment to poached pears.
If you haven't tried it before, elderflower cordial makes a lovely drink mixed with sparkling or still water.
4 firm (not over ripe) pears
3 tbsp elderflower cordial
1 tsp lemon juice
1 tbsp golden castor sugar
500ml cold water
Pour the water into a pan and add the elderflower cordial, lemon juice and sugar. Stir over a low heat until the sugar has dissolved. Slowly bring to the boil and simmer gently for about 10 minutes until the liquid has reduced a little.
Meanwhile, carefully peel the pears and, leaving the stalk intact, cut in half. Scoop out the core with a teaspoon.
Place the pear halves in the hot liquid and simmer uncovered for about ten minutes until cooked.
Transfer the pears to a serving dish together with the poaching liquid and leave to cool.
Chill in the fridge and serve cold.