Any pear variety can be poached, but Beurre Bosc, Packham, Winter Nellis, or Taylor’s Gold hold their shape the best.  Words and recipe: Extract from Nadia: A Seasonal Journal  Photos: Rachael McKenna I can’t resist a tender, aromatic, poached pear; I love them even more than fresh. Cooking pears gently in liquid — which you can … Continue reading Recipe: Nadia Lim’s Mulled-Wine Poached Pears