These are perfect for the wintertime; they’re hearty and warming, full of delicious spice, and easy to make. They’re also not too rich, which is a relief after a season of indulgence. If you’ve got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.
- 4 pears
- 2 cups apple juice (500 ml)
- 1 cup fresh cranberries (100 g)
- 8 cardamom pods
- 4 cloves
- 2 cinnamon sticks
- 1 star anise
- Add everything except the pears to a large pot and bring to a boil.
- Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
- Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
- Remove soft pears with a big spoon and put into serving bowls.
- Remove spices from cranberries with a little spoon; don’t worry if you miss a clove, it adds a nice character.
- Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
- If you can see runny liquid, it needs to be cooked more.
- Serve the sauce over the pears when you’re ready.
- I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.