Ingredients

  • 4 Conference pears (try to find pears with stalks on)
  • 200g caster sugar
  • 200ml water
  • 2 star anise
  • 1 cinnamon stick
  • Peel and juice from 2 blood oranges
  • 1 small beetroot, cut in half
  • Stem ginger
  • Clotted cream to serve

Method

  1. Put the sugar and water into a large saucepan. Gently heat to dissolve the sugar, stirring occasionally. Once the sugar has dissolved, add the star anise, cinnamon stick, blood oranges and beetroot. Increase the heat until it begins to boil.
  2. Meanwhile, peel the pears, keeping the stalks intact. Carefully lower into the cooking liquid and place a pot lid on top to immerse the pears. Cook for about 20-30 minutes until the pears are cooked through. Turn every now and then to make sure the pears are turning a lovely blushed colour all over.
  3. Once the pears are cooked, leave to sit in the liquid for about 10 minutes. The pears can be served warm or cold depending on how you prefer, with a dollop of clotted cream and sliced stem ginger on the side.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 31 December 2017

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