Serves 6
Ingredients
1.5kg Caster Sugar
3L Water
6 Bosc Pears
6 Cardamom Pods
Method
Put 500g of sugar in a large, heavy–‐based saucepot and place over high heat to caramelize.
You want the caramel to turn dark brown in color, but avoid taking the caramel too far or it will
Taste bitter.
Add the water a little bit at a time, being careful, as the caramel will spit as you do so. Add the remaining sugar and cardamom pods and bring to a boil.
Peel the pears and place them in the caramel syrup, cover with a cartouche (parchment paper cut into a circle to fit the inside of the saucepot) and poach the pears for 15 to 20 minutes or until the tip of a small knife just goes into the center.
Remove from the heat and allow the pears to cool in the syrup. Once pears are cool remove each pear from the syrup and insert the tip of a small knife into the center of the pear about three centimeters from the top.
Place an apple corer at the base of the pear and push in until you reach the knife, then give the apple corer a little twist and remove with the core.
Chef’s Tip: Stuff the pears with dried fruits, chocolate ganache, or even ice cream.
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