Ingredients
| 8 pears (or use apples, peaches or figs) | |
| ½ cup honey | |
| 1 teaspoon rosewater | |
| 1 stick cinnamon | |
| 1-inch piece ginger, sliced | |
| 6 pods cardamom, slit with a knife | |
| 8 cups water, or enough to partially submerge pears | |
| 1 cup wine, white or red (optional) | |
| natural yoghurt, honey, chopped nuts, to serve |
The spices can be changed to keep it interesting: try using orange zest, star anise, vanilla or tea to flavour the pears.
Read the article ‘A Woman’s Place’ here
Instructions
| 1. | Peel the pears leaving the stalk intact (if you don’t mind the fiddling you can core the pears, too, using a spoon). |
| 2. | Place all the ingredients except the yoghurt in a pot on the stove and simmer on a medium heat for around 30 minutes or until the pears are soft and the liquid has reduced. |
| 3. | Spoon some yoghurt into bowls and place a poached pear on top. |
| 4. | Pour ½ cup of the poaching juice from the pan over each of the pears. |
| 5. | Sprinkle with chopped nuts and add an extra drizzle of honey. |
Photography Victoria Baldwin / Prop Styling Noumi O’Flaherty, Sharyn Buckley / Clothing Styling Jacqui Whall Assistants Josh Szeto, Fergus Cahill / Thanks to White Studios
Leave a Reply