YOU NEED (for the poached pears)
4 small pears, peeled. I leave the core in and stem on. 200 grams of brown sugar (I actually used an organic coconut sugar but brown sugar is fine) 1.5 litres of water 3 cardamom pods 1 cinnamon stick 4 cloves 3 star anise
Put all the ingredients into a small pot except for the pears and bring to the boil. Once boiled turn the temperature down so that the mixture is barely simmering. It should look like there is no movement in the water.
Place the pears in the pot. Cover with a cartouche or be lazy like I was and just carefully balance the top from another smaller pot on top of the pears to keep them submerged in the liquid.
Poach until the pears are cooked through. Test by using a bamboo skewer. You are looking for next to no resistance from the pear when you pierce it with the skewer.
YOU NEED (for the syrup)
200 grams of brown sugar 200ml of water 3 cardamom pods 1 cinnamon stick 4 cloves 3 star anise
Place all ingredients in a small pot, stir to combine, bring to the boil then turn down the heat till a slow simmer for approx 5-10 mins.
Once all the sugar has dissolved, the mixture no longer looks watery, takes on a gloss and looks syrupy. Turn the heat off.
Place syrup and pears onto serving plates and serve immediately.
*Be lovely with coconut yoghurt.
Time: Approximately 20 minutes
Freezing: Not suitable for freezing
Notes: Instead of sugar you can use pure maple syrup or agave