Spiced Pear Dessert
by Jarrod | Dec 15, 2021
Prep Time15 minsCook Time30 minsTotal Time45 mins
15 baby pears or 6 whole large pears, peeled, halved and cored, or 24 dried halved pears
400 g grated dark palm sugar
Zest of 2 oranges
2 whole cinnamon sticks
6 whole star anise
4 whole cardamom pods, cracked
600 ml 600ml water
1Place the palm sugar, orange zest, cinnamon, star anise, cardamom and water in a small pot and bring to boil.
2Cook for 10 minutes to infuse the spices.
3Add 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).
4Remove the pears and return the pan to the heat.
5Simmer the syrup until thickened and reduced by half.
6To 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.
7Strain the syrup (reserving the aromatics) and return the syrup to the saucepan.
8Add the pears and gently reheat.
9Place 5 baby pear halves or 2 halved large pears or 4 dried pears in each serving bowl and pour over the syrup.
10Accompany with Elato Dark Chocolate Truffle Ice Cream.
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Ingredients
15 baby pears or 6 whole large pears, peeled, halved and cored, or 24 dried halved pears
400 g grated dark palm sugar
Zest of 2 oranges
2 whole cinnamon sticks
6 whole star anise
4 whole cardamom pods, cracked
600 ml 600ml water
Directions
1Place the palm sugar, orange zest, cinnamon, star anise, cardamom and water in a small pot and bring to boil.
2Cook for 10 minutes to infuse the spices.
3Add 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).
4Remove the pears and return the pan to the heat.
5Simmer the syrup until thickened and reduced by half.
6To 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.
7Strain the syrup (reserving the aromatics) and return the syrup to the saucepan.
8Add the pears and gently reheat.
9Place 5 baby pear halves or 2 halved large pears or 4 dried pears in each serving bowl and pour over the syrup.
10Accompany with Elato Dark Chocolate Truffle Ice Cream.
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