Cooking Instructions
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Step 1
Use a vegetable peeler to create 4-6 strips of orange rind from the
Orange (1)
.
Step 2
Pour boiling
Water (1.9 L)
into a large pot. Add the
Cinnamon Sticks (3)
,
Star Anise (2)
,
Ground Cinnamon (15 g)
,
Whole Cloves (2 g)
,
Rice Malt Syrup (60 mL)
or honey and orange rinds.
Step 3
Peel the
Brown Beurré Bosc Pears (10)
and pop them in the pot. I like to leave some whole and cut some in half, then use a melon baller to take out the core of the halved pears.
Step 4
Bring the pears back up to a simmer. At this point, if you stir the spiced water, you might find it is a bit slimy. Don't freak out, it sometimes does this. If it is worrying you, add some extra boiling water and it should thin out.
Step 5
Now leave the pears to simmer for 1 1/2 to 2 hours with the lid on, but tilted.
Step 6
For the salted caramel, add the
Butter (200 g)
,
Brown Sugar (550 g)
, and
Cream (500 mL)
into a medium sized saucepan. Stir until the butter melts and all ingredients are incorporated.
Step 7
Bring to the boil and simmer for about 15 to 20 minutes or until the caramel coats the back of the spoon. Take the caramel off the heat and stir the
Sea Salt (10 g)
through.
Step 8
Lastly, pour the caramel over the poached pears and serve with natural yoghurt. Enjoy!
