Step 1: Place all the ingredients except the pears in a heavy-based saucepan.

Step 2: Bring to the boil over medium heat, then immediately reduce the heat to a simmer and continue cooking until the Verjuice has reduced to a syrupy consistency.

Step 3: Add the dried pears and continue to cook on a low heat until the dried pears are soft, right through to the centre core.

Step 4: Set aside, leaving pears to cool in the poaching liquid.

Step 5: When the pears are cool, take out of the liquid and serve with a little of the liquid and runny cream as a dessert, or along side of cheese to finish a meal. Leftover liquid can be used again for poaching or in the next vinaigrette you make.

Step 6: This could be taken another step by baking a disc of pastry to serve the pears on.