Place the palm sugar, orange zest, cinnamon, star anise, cardamom and water in a small pot and bring to boil.
Cook for 10 minutes to infuse the spices.
Add the pears – if they are not completely covered, add more water. Weigh them down in the liquid with a small plate and simmer gently until tender (the time depends on the ripeness of the pears. For dried pears, cook for 20 minutes).
Remove the pears and return the pan to the heat.
Simmer the syrup until thickened and reduced by half.
To test if the syrup is ready, spoon a small amount onto a cold plate – it should be dense and sticky like treacle. 7. Remove from the heat and chill.
Strain the syrup (reserving the aromatics) and return the syrup to the saucepan.
Add the pears and gently reheat.
Place 5 baby pear halves or 2 halved large pears or 4 dried pears in each serving bowl and pour over the syrup.
Accompany with Elato Dark Chocolate Truffle Ice Cream.
Ingredients
Directions
Place the palm sugar, orange zest, cinnamon, star anise, cardamom and water in a small pot and bring to boil.
Cook for 10 minutes to infuse the spices.
Add the pears – if they are not completely covered, add more water. Weigh them down in the liquid with a small plate and simmer gently until tender (the time depends on the ripeness of the pears. For dried pears, cook for 20 minutes).
Remove the pears and return the pan to the heat.
Simmer the syrup until thickened and reduced by half.
To test if the syrup is ready, spoon a small amount onto a cold plate – it should be dense and sticky like treacle. 7. Remove from the heat and chill.
Strain the syrup (reserving the aromatics) and return the syrup to the saucepan.
Add the pears and gently reheat.
Place 5 baby pear halves or 2 halved large pears or 4 dried pears in each serving bowl and pour over the syrup.
Accompany with Elato Dark Chocolate Truffle Ice Cream.