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


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

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