Poached cardamom pears

Poached cardamom pears

By
From
Eat This, My Friend
Serves
6
Photographer
Jade O'Donahoo; Huw Rogers

To turn these pears into a simple dessert, you can serve them warm, drizzled with syrup, or alongside custard, crème fraîche or ice cream. I often eat them cold with a dollop of plain yoghurt, or on top of my porridge for breakfast.

Ingredients

Quantity Ingredient
80g raw caster sugar
350g honey
2 teaspoons cardamom pods
4 beurre bosc pears, peeled, cored and quartered

Method

  1. Combine 1 litre of water and the sugar and honey in a large saucepan and place over high heat. Once the mixture is warm and the sugar and honey have dissolved, add the cardamom pods and pears. Rest a small sheet of baking paper on top to prevent the pears from turning brown.
  2. When the liquid starts to reach boiling point, lower the heat and simmer gently for about 20 minutes or until the pears are completely tender, but not falling apart.
  3. Remove the pears with a slotted spoon. Set aside. Continue cooking the liquid until it is reduced by half or has a nice syrupy consistency.
  4. Leave to cool, then transfer the pears and syrup into an airtight container. Store in the fridge for up to a week.
Tags:
Vegetarian
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