- 50g golden caster sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tbsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tbsp redcurrant or cranberry jelly
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 2 spiced fruit tea bags (Pukka's 'revitalise' is good, or apple & cinnamon)
- 4 firm pear, peeled, halved and core scooped out with a spoon
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- handful fresh cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- yogurt or sweetened crème fraîche with a little orange juice or zest, to serve
Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender – poke them with a skewer or the tip of a knife.
Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.
Emily's tipThis recipe works well with plums, too. You could also try using whatever fruit teas you have at home and adding a cinnamon stick and vanilla pod in with the poaching liquid, if you have them.