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Pears in rose syrup
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Prep Time:
120 minutes
Cook Time:
35 minutes
Total Time:
155 minutes
Elevate poached pears with a Middle Eastern infusion for a delicious twist.
Ingredients:
  • 220g caster sugar
  • 6 cardamom pods, bruised
  • 1 cinnamon quill
  • 6 small pears (such as corella), peeled
  • 40.00 ml rosewater (see note)
  • A few drops rose food colour
  • Condensed milk & cardamom ice cream, to serve (see related recipe)
Instructions:
  • In a saucepan, combine sugar and 3 cups (750ml) water over medium-low heat, stirring until sugar is dissolved. Add cardamom pods, cinnamon quill, and pears, then cover closely with a sheet of baking paper. Poach pears for 10-15 minutes until tender, based on the ripeness. Use a slotted spoon to remove pears and set aside.
  • - Simmer the poaching liquid on medium heat for 10-15 minutes until it thickens. Add rosewater and food coloring, then return the pears to the syrup. Let them cool in the syrup, then halve and serve with ice cream.

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