We like to find natural remedies to keep our immunities up and I came across this Korean black peppercorn-studded poached pear. I have adapted using our local pears which work perfectly.
The pears have a piquancy from the ginger and pepper and finish with the soothing honey-infused syrup.
Serves 6
3 cups (750ml) water
15g fresh ginger, sliced
2 Tbsp good-quality honey
3 medium (firm) pears, peeled, cut in half and deseeded
Black peppercorns (9 per pear half)
Method
Combine the water and ginger together in a medium saucepan. Bring to the boil and simmer for 5 minutes, strain the ginger out and discard. Return the infused water back to the saucepan.
Add the honey and simmer to dissolve.
Stud the pears with about 9 peppercorns per half of pear.
Place the pears into the simmering liquid, place a round of baking paper on to the top of the pears. Cook until tender (12-15 minutes).
Remove from the heat and store for up to 5 days in the fridge. Make sure you slurp away on the tonic-syrup.
