Recipes

Chosen from Thane Prince's Jams & Chutneys, she writes "Rather a boozy dessert preserve, spiced pears are a useful storecupboard standby. Use smallish pears and do make sure you have the fruit completely submerged in the liquid to ensure a good result. Serve with cream, ice cream, or - best of all - chocolate cake and cream."

Makes 1.4kg (3lb)

    4 stalks lemongrass
    2.5cm (1in) piece of fresh root ginger
    1 bottle white wine
    100g (3 1/2oz) honey
    450g (1lb) white granulated sugar
    1 red chilli, deseeded if liked, and sliced
    4-6 lime leaves, available from Asian stores (optional)
    Finely grated zest and freshly squeezed juice of 2 lemons
    12-14 firm, ripe dessert pears
    Brandy, or vodka, to cover

Method

Cut away 20cm (8in) of the hard root end of the lemongrass and discard. Slice the stem finely. Using a rolling pin, give the remaining top part of the stem a good bash, along with the ginger to release the flavour.

In a large preserving pan, combine the wine, honey, sugar, sliced and crushed lemongrass, chilli, ginger, lime leaves if using, and lemon zest and juice. Bring the syrup to the boil and simmer for 5 minutes, stirring until the sugar has dissolved.

Peel the pears but retain their stalks. Add the pears to the syrup in the pan and poach gently for 20 minutes or until just cooked through. Remove the pears and pack into hot sterilised jars.

Boil the syrup until thick. Divide among he jars, topping up with brandy or vodka, ensuring the pears are covered. You may need to top up again after a couple of weeks. Seal, label and store in a cool, dark place for 1 month before using.
Keeps for 6 months.

RECIPE TIPS

"These pears become quite soft during cooking, so don't worry about how they will fit into your jars. If you prefer a milder flavour, omit the chilli and lemongrass, and use a cinammon stick and 1 or 2 star anise."