serves
6
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Sweets That Sing
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 2 large oranges, divided
- 6 small pears
- 2 cups (500 ml) red wine
- ¼ cup (60 ml) honey
- 3 tbsp white sugar (or raw sugar)
- 1 cinnamon stick
- ¼ tsp ground cardamom
- Roughly chopped pistachios, thick cream or ice cream, to serve
Instructions
- Finely zest and juice half the oranges, then cut the remaining oranges into 7 mm thick slices. Pour the fresh orange juice into a medium bowl. Peel the pears, then transfer directly into the orange juice (this will help prevent browning!)
- Heat the wine, honey, sugar, cinnamon and cardamom in a medium saucepan over medium-high heat until it comes to a boil, then reduce the heat and add the pears and orange juice to the mixture. Top with the orange slices, cover and gently simmer for 20-30 minutes, turning the pears occasionally, until the pears are tender and cooked through. Using tongs, gently remove the pears to a bowl, then continue to reduce the syrup until it thickens.
- Serve the poached pears with the syrup. Sprinkle with pistachios and serve with a dollop of thick cream or ice-cream on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweets That Sing
