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Poached Autumn Fruits with Chestnut Cream

I used Red D'Anjou pears but William or Buerre Bosc pears would be just as good. You could use canned chestnut puree for this instead of freshly roasted chestnuts, but if you do, omit the honey from the recipe - most purees are already sweetened.
Servings: 2


For the poached fruits:

  • 2 pears peeled
  • 2 black plums cut in half and stone removed
  • 1 tsp cinnamon
  • 4 cups water

For the chestnut cream:

  • 10-12 fresh chestnuts
  • 1/2 cup milk
  • 100 ml fresh or thickened cream
  • 1 tbsp honey


To roast chestnuts:

  • Using a sharp knife, cut a X on each chestnut's shell.
  • Place chestnuts in a small roasting tin, X-side up and pour in 1/4 cup water.
  • Roast for 8-10 minutes.
  • Remove from oven, wrap in a kitchen towel - this will help the skin and inner membranes come off more easily, and allow to cool.
  • Peel the shells and inner skin off and discard.
  • Chop chestnuts roughly into smaller chunks.

To make chestnut puree:

  • Place peeled, roasted and chopped chestnuts and milk in a small saucepan.
  • Bring to a boil, then simmer gently for 8-10 minutes.
  • Once the chestnuts have softened, add honey and puree using a stick blender. Set aside to cool.

To poach the fruits:

  • Place whole pears in a saucepan filled with water, add cinnamon.
  • Bring to a boil, then simmer on medium heat for 10 minutes.
  • Add plum halves and simmer for another 2-3 minutes, just long enough for the plums to soften.

To make the chestnut cream:

  • Whisk cream until soft peaks form, then fold through the chestnut puree.

To serve:

  • Serve poached fruits with a good dollop of the chestnut cream.
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