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- 200ml white wine
- 200ml champagne vinegar
- 120g honey
- 100g sugar
- Pinch of salt
- 1 vanilla bean scraped
- 1 tsp black peppercorns
- 3 pears peeled cored and cut into cubes
- 2 small dried chillies
- 4 pears peeled and cored (whole or cut in half)
- 200g sugar
- 250ml white wine or cider
- 750ml water
- 80ml honey
- Pinch of saffron
- 6 cardamom pods
- Orange zest (in strips)
- 4 pears, peeled and cored (whole or cut in half)
- 250g Sugar
- 750ml water
- 250ml white wine
- 3 cinnamon sticks
- 4 star anise
- 1 vanilla bean, scraped
- 10 black peppercorns
- 8 whole cloves
- 1 lemon zest (in strips)
Sweet & Sour Pears
In a saucepan heat the wine, vinegar, honey, sugar, salt and vanilla bean, peppercorns and chilli, add the pears and cook for about 10mins on low heat. Turn off and place into sterilised jars. Seal and then place into a pot with a rack and cover with water. Bring to the boil and process for about 10-15mins. Remove the jars and allow to cool. Serve with toasted walnut bread, blue cheese and toaster walnuts & fresh salad greens, drizzled with olive oil & cracked pepper.
Poached Pears in Saffron
Bring all ingredients to a boil in a saucepan except the pears. Add the pears and bring to a simmer until just tender. Turn off the heat and leave to cool in the syrup. Serve warm or cold, as a dessert or a cheese plate or in a tart or cake.
Poached Pears in Spices
Bring all ingredients to a boil in a saucepan except the pears. Add the pears and bring to a simmer until just tender. Turn off the heat and leave to cool in the syrup. Serve hot or cold, with ice cream, mascarpone or use in a frangipane tart.