Spicy Poached Pears
2 ripe pears
1 cinnamon quill
a couple cardamon pods cracked
1 cup suger (raw or caster)
1 1/2 cups water
1 chili sliced lengthwise
2 slices of gingers
marscapone or whipped cream to serve
Peel and quarter 2 pears and remove the seeds (or used peeled and whole, they take longer to poach)
In a pot, make a simple sugar syrup of 1 cup of sugar and 1 & 1/2 cups of water.
Place a cinnamon quill broken in half, a few cardamon pods, 2 slice’s of ginger, a few cloves and a chili sliced long ways into the syrup.
Let it simmer for a while to extract the flavour’s of the spices.
Add the pears and poach them until tender.
Serve with marscapone (or whipped cream) and a small amount of the strained poaching liquid.