- 150 g light brown soft sugar
- 4 cloves
- 1 lemon, partly pared, partly zested
- 2 cardamom pods
- 1 stick cinnamon
- 1 star anise
- 4 firm but ripe blush pears
Place the sugar, cloves, lemon parings, zest and juice, cardamom, cinnamon and star anise in a saucepan to make a sugar syrup.
Add 500ml water, stir and bring to the boil. Simmer for 5 minutes and then leave to infuse for a few minutes while preparing the pears.
Peel the pears from the stalk to the base. Trim off the base so that the pears can stand easily.
Place the peeled pears in the sugar syrup and simmer for 20 minutes or until just tender and the pears are starting to become translucent. You can carefully turn the pears in the syrup, to make sure they cook evenly.
Carefully lift the pears out of the syrup and set aside. Boil the syrup for a further 20-25 minutes or until the liquid has reduced right down, is glossy and coats the back of a spoon.
Return the pears to the syrup and carefully turn in the pan to coat and give them a glossy sheen. Lift the pears on to a serving plate. Drizzle with syrup before serving.