Honey-poached pears for a winter Sunday
Pears, manuka, vanilla, and a long, slow heat. Patience does the rest.
Written by
Mara, recipes
The poaching liquid is half the pleasure. Once the pears are out, reduce it to a syrup and pour over yoghurt for a week.
Peel 4 firm Beurre Bosc pears, leaving the stem. In a saucepan that just fits them, combine 750ml water, 150g Manuka MGO 100+, 1 split vanilla pod, 2 strips of lemon peel, and 4 black peppercorns. Bring to a gentle simmer, slide the pears in, weight with a small plate so they stay submerged. Poach for 25 minutes. Cool in the syrup.
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Mara, recipes
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A storyteller from the family — sharing what we learn on the ridge, in the rainforest, and in the kitchen.
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