Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 3 cups (750ml) water

  3. 1 cup (250ml) sweet dessert wine

  4. 1 cup (200g) brown sugar

  5. 1 vanilla bean, split

  6. 1 cinnamon stick

  7. 2 whole star-anise

  8. 1 tbs dried lavender flowers (see note), plus extra, to serve

  9. 4 packham pears, peeled

  10. Vanilla or lavender ice-cream, to serve

Instructions Jump to Ingredients ↑

  1. Combine the water, wine, sugar, vanilla bean, cinnamon, star-anise and lavender in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Add the pears and bring to a very gentle simmer. Cover with a sheet of baking paper. Cook, turning occasionally, for 1 hour or until pears are tender. Remove pears from syrup and place in a heatproof bowl.

  2. Increase heat to high and bring syrup to the boil. Cook, uncovered, stirring occasionally, for 10 minutes or until syrup thickens. Strain through a fine sieve over the pears. Set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 2-3 hours to chill, turning pears occasionally.

  3. Place the pears on serving dishes. Drizzle with syrup and serve with ice-cream, if desired.


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