• 250 g preserving or granulated sugar
  • 1 vanilla pod
  • 4 firm ripe pears, cut in half and cored
  • 8 star anise
  • Rind of 1 orange, cut into thin strips
  • 50 ml brandy


  1. 1

    Put the sugar and vanilla pod in a medium pan with 500ml cold water over a low heat. Stir until the sugar dissolves.

  2. 2

    Add the pears and poach over a gentle heat for about 10 minutes, then drain, reserving the poaching liquid.

  3. 3

    Press a star anise into the cavity of each pear, then place them in a sterilised jar, along with the orange strips and vanilla pod.

  4. 4

    Pour over the brandy and top up with the reserved poaching liquid. Seal the jar with a lid, and decorate with muslin cloth and ribbon.

    Cook’s tip: This fantastic dessert will keep for one week in the fridge.

Nutritional Details

Each serving provides
  • Energy 1595kj 381kcal 19%
  • Fat 0.2g <1%
  • Saturates 0.0g 0%
  • Sugars 84.1g 93%
  • Salt 0.12g 2%

% of the Reference Intakes

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