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Ingredients
6 corella pears, de-cored
2 cinnamon quills
50g butter
4 Cardammon pods
¾ bottle of brandy
1 litre of water
200g raw brown sugar
1 large preserving jar
Method
In a large pan melt the butter and add the sugar and cook until melted, once the butter and sugar are combined pour in the water and brandy and gently heat, (do not overheat as the alcohol will burn off,) then remove from the heat.
Add the cinnamon and cardamon pods to the liquor.
Place the pears into your sterilized preserving jar and pour over the liquor (ensuring the fruit is covered) then place a “cartouche” (in this case baking paper screwed up into a ball,) this keeps the fruit submerged.
Place the jar in a dark cupboard for at least 1 month (they will keep a lot longer in the brandy.)
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