Fairy Pears

Ingredients

• 1.150 gram castor sugar
• 2.1140 millilitre water, approx 2 imperial pints
• 3.cinnamon sticks, to taste
• 4.3 tablespoon grenadine
• 5.2 tablespoon redcurrant jelly
• 6.pears, 12 small or 8 large; peeled
• 7.1 lemon, with rind; sliced thinly into 6 slices
• 8.1 teaspoon arrowroot, for thickening

Method

1. 1.Dissolve sugar in water with cinnamon sticks, grenadine and redcurrant jelly.
2. 2.Add pears and simmer gently until tender — approximately 20–30 minutes.
3. 3.Remove pears and place in a glass serving dish. Add three fresh lemon slices to the dish.
4. 4.Mix arrowroot with a little cold water. Add to the poaching liquid, bring to the boil and reduce until the sauce reaches the right consistency.
5. 5.Pour sauce over pears and cool.
6. 6.Store in fridge for 1–2 days to absorb flavour.

Notes

• The original method added lemon slices during poaching — these were crossed out; fresh lemon slices are added to the serving dish instead.
• Grenadine gives the pears a delicate pink colour.
• This recipe appears on the same card as Raspberry Coulis.
• Handwritten note suggests serving with Lyle's Golden Syrup as an alternative sweetener.