Spiced Poached Pears With Turmeric, Ginger And Cardamom

3 cups water

2 tbsp honey ((or brown rice syrup or maple syrup))

1 tsp finely grated fresh ginger

½ tsp ground turmeric

¼ tsp freshly ground cardamom seeds ((see recipe notes))

2 whole star anise

Pinch ground black pepper

6 pears ((depending how many will fit in your saucepan))

Before you start, check how many un-peeled pears you can fit into a deep saucepan with a lid. The pears should fit in one layer. Snug is fine, but they need a little room so they can be turned during cooking.
Combine all ingredients except the pears in the saucepan and stir to combine over medium heat. Once the mixture comes to a simmer, turn the heat down to low and prepare the pears.
Peel the pears, leaving the stem intact if possible. Put the pears into the poaching liquid, cover and simmer for 20-25 minutes until the pears are very tender. Turn after 10 minutes to ensure the pears cook evenly. Test for doneness by piercing the thick base of the pear with a bread and butter knife, which should meet very little resistance.
Remove pears to a plate and set aside at room temperature if serving warm, or pop in the fridge for later if serving chilled (both are delicious).
Simmer the remaining poaching liquid for about 20 minutes, until reduced by about three-quarters. Strain through a sieve and discard the chunky bits. Chill if desired.
Serve with yoghurt, ice cream or custard and drizzle pears with a little poaching liquid.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

CuisineGlobal

Occasions📆Everyday🎉Special Occasion

Season🍂Fall

DifficultyEasy ⏰ 30m