Save these pears in syrup for your winter desserts — now is the perfect time to make them :). They are wonderful in cakes and desserts: tarts, shortcrust bakes, chocolate cakes, meringue tortes, pancakes, ice cream, or anything else you fancy… As they cook, your kitchen will fill with the sweet aroma of vanilla and cinnamon, completely impossible to resist :). It is best to use firmer, less ripe winter pear varieties.
Ingredients for pears in syrup:
- 4 large pears
- 600 ml water
- 250 g sugar
- juice of 1 small lemon
- seeds scraped from 2 vanilla pods (or 2 tsp vanilla bean paste)
- 2 tsp vanilla extract
- 1 cinnamon stick
- 2 cloves
Peel the pears and remove the cores. Cut into halves or quarters. Place the pears into a medium saucepan. Add the water, sugar, lemon juice and spices. Cook over very low heat (covered for half of the cooking time) for about 15–20 minutes, depending on the variety and firmness of the pears. Once cooked, the pears should be tender — the tip of a knife should slide in without resistance. Remove from the heat and leave to cool completely in the syrup.
Before using the pears in desserts, drain them and pat lightly dry.
The pears in syrup can be stored in the fridge for up to 5 days in an airtight container together with the syrup. They can also be preserved in sterilised jars.
Enjoy!
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