- Yield: 6 Servings
- 8 fl oz (225 ml) port
- 8 oz (225 g) caster or granulated sugar
- 7 green cardamom pods, bashed
- 1 cinnamon stick
- 2 star anise
- 2 strips of orange rind (removed with a peeler)
- 6 pears, peeled
- 2 sheets of gelatine
How to Make It
- Place the port, 8 fl oz (225 ml) water, the sugar, spices and orange rind in a saucepan that will just fit the pears. Place on a medium heat and stir until the sugar has dissolved. Place the pears neatly in the saucepan with the port syrup. Cover with a disc of baking parchment and a lid, then simmer for 20 minutes. Turn over the pears, then cook for a further 20–30 minutes until the pears are soft.
- Remove the pears and strain the juices into a measuring jug. Add enough water to make up to 475 ml (16 fl oz). Pour 75 ml (3 fl oz) of this liquid back over the pears and keep aside in the saucepan, then set aside.
- Place two sheets of gelatine in a bowl of cold water for 3–5 minutes to soften, then remove from the water and squeeze out any excess liquid. Add the softened gelatine sheets to the warm syrup, stirring to dissolve. If the syrup has cooled too much, the gelatine will not dissolve, in which case, heat the syrup again.
- Divide the liquid into six small glasses or moulds lined with cling film and chill in the fridge for 3–4 hours until set.
- To serve, warm the pears gently in the syrup, then turn out the jellies onto plates, place a warm pear on the side and drizzle over some of the syrup. Serve with softly whipped cream. These are just as delicious cold.