- 500ml - dessert wine
- 125ml - muscovado or brown sugar
- 10 - cardamom seeds
- 4 - pears, peeled
- - blue cheese and walnuts for serving
Heat the dessert wine, sugar and cardamom seeds in a saucepan. Stir until the sugar has dissolved and bring to boiling point. Add the pears and simmer over low heat until the pears are tender. (The cooking time will depend on the size of the pears, about 20 – 30 minutes; test them often to make sure that they do not cook to a purée.)
Spoon out the pears and cook the sauce for a further 10 minutes over high heat until syrupy. Pour over the pears and set aside.
Serve the pears in syrup with creamy blue cheese or a cheese board and walnuts.
Words and image: Home magazine
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