Tonic peppercorn studded pears

Another round of colds seem to be  pervading our house at the moment. 

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)


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.


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