Spiced poached pears and figs

Doug Sherring

My favourite thing about fruit done this way is that it’s equally as good for breakfast, with muesli or porridge, as it is for dessert, with icecream or cream.

Ingredients

3	Pears, use a firm variety like Beurre Bosc (Main)
4	Figs (Main)
2 Tbsp	Brown sugar, I used Acme Dulce caramalised sugar
1	Cinnamon stick
1	Star anise
2	Cardamom pods, lightly brusied
1 tsp	Pure vanilla extract, or vanilla paste
2 cups	Water

Directions

1. Cut the pears into quarters and remove the cores. Peel them first if you prefer. Cut the figs in half, or leave them whole if you prefer.
2. Place in a saucepan with the sugar, cinnamon stick, star anise, cardamon pods and vanilla. Cover with water.
3. Bring heat up to a gentle simmer and cook for about 25 minutes until soft.
4. Remove fruit and increase the heat to reduce the liquid to a thick syrup. Serve fruit drizzled in syrup with ricotta and honey and have it for breakfast or dessert.

More of Delaney's pear recipes

• Autumn crumble
• Pear and prosciutto salad