• 150 g light brown soft sugar
  • 4 cloves
  • 1 lemon, partly pared and partly zested
  • 2 cardamom pods
  • 1 stick cinnamon or cassia bark
  • 1 star anise
  • 500 ml water
  • 4 firm but ripe blush pears


  1. 1

    Place the sugar, cloves, lemon parings, zest and juice, cardamom, cinnamon and star anise in a saucepan. Add the water, stir and bring to the boil. Simmer for 5 minutes and then leave to infuse for a few minutes, while preparing the pears.

  2. 2

    Peel the pears from the stalk to the base. Trim off the base so that each pear can stand easily.

  3. 3

    Place the peeled pears in the sugar syrup and simmer for 20 minutes or until just tender and starting to become translucent.

  4. 4

    Carefully lift the pears out of the syrup and set aside. Boil the syrup for a further 20-25 minutes or until the liquid has reduced right down, is glossy and coats the back of a spoon.

  5. 5

    Return the pears to the syrup and carefully turn in the pan to coat and give them a glossy sheen. Lift the pears onto a serving plate. Drizzle with lemon zesty syrup before serving.

Nutritional Details

Each serving provides
  • Energy 795kj 190kcal 10%
  • Fat 0.4g <1%
  • Saturates 0.0g 0%
  • Sugars 44.7g 50%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 285kj/68kcal

Each serving provides

44.7g carbohydrate 2.7g fibre 0.6g protein

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