Step 1Pre-heat oven to 200°C/400°F/Gas Mark 6. Peel the pears and cut a thin slices from the bottom of each one so they sit up in a casserole dish.
Step 2Pour over the wine and add the whole spices. Cut the butter into cubes and place a cube on top of each pear.
Step 3Sprinkle over the sugar, cover with foil or a lid and bake in the oven for 30 minutes.
Step 4Remove the dish from the oven and baste the pears with the juice. Return the dish to the oven uncovered for 40 minutes or until the pears are soft.
Step 5For the cardamom cream, whisk the double cream until it forms soft peaks. Gently combine the sugar and ground cardamom.
Step 6Serve with the warm pears and a drizzle of the juice from the casserole dish.
- 6-8 pears
- 275 ml good quality red wine
- 25 g Country Range Unsalted Butter
- 75 g light demerara sugar
- 1 tsp Country Range Ground Ginger
- 2 Country Range Cinnamon Sticks
- 2 Country Range Whole Star Anise
- 1 tsp whole pimento
- 6 Country Range Whole Cloves
- 3 Country Range Cardamom Pods
- For the cardamom cream:
- 275 ml double cream
- ½ tsp ground cardamom
- 1 tbsp caster sugar
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