- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 ripe but firm pears, cored and peeled, stalks intact
- 500 ml perry
- 4 cloves
- 4 black peppercorns
- 1 small cinnamon stick
- 1 star anise
- 50 g caster sugar, or to taste
- ripe stinking bishop cheese, to serve
Tips and Suggestions
To make life easier, use a melon baller to scoop out the pears pips through the base of the fruit.
1. Cut a little off the bottom of each pear so that they stand upright by themselves.
2. Combine the perry, all the spices and sugar in a saucepan and add the pears. Bring to the boil then reduce the heat and poach for 10-20 minutes depending on the size of the pears, or until the fruit is tender.
3. Remove the pears from the pan and set aside. Bring the cooking liquor to a boil and let it reduce to a syrup consistency. Add more sugar at this point if you think it needs sweetening.
4. Serve the pears warm or at room temperature with a little of the syrup poured over them and some Stinking Bishop cheese on the side.
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