- 4 just-ripe pears
- 200g (7oz) light muscovado sugar
- Zest and juice of 2 oranges
- Zest and juice of 2 lemons
- 1 cinnamon stick
- 2 bay leaves, optional
- 3-4 pieces of star anise
If the pears are left in the syrup overnight, the syrup will become more runny.
- To make the syrup: Put all the ingredients into a pan that will be just big enough to hold the pears. Add 600ml (1 pint) water. Put over a low heat until the sugar has dissolved and then bring to the boil.
- Peel the pears, but donít core them. Stand them up in the pan of just boiling syrup and cover with a piece of crumpled, damp greaseproof paper, to stop the pears bobbing up. Or put a saucer that fits inside the pan, on top of them.
- Simmer very gently for about 20 mins, then test whether the pears are tender by inserting a skewer and seeing if it goes in easily. Carefully take out the pears with a draining spoon and put them in a dish. Take out the cinnamon stick.
- Bring the syrup to the boil for about 20 mins until reduced and really syrupy ó almost to a caramel consistency. Pour, or spoon, over the pears, which can be served warm or cold. The syrup is sweet/sharp, like a spicy marmalade sauce. Serve with cream or ice cream, if you like.
Nutritional information per portion
- Calories 266(kcal)
- Fat 0.0g
- Saturates 11.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.