300 ml (½ pint) hot water
4 cardamom pods, crushed
7 cm (3 inch) cinnamon stick, halved
2.5 cm (1 inch) piece of fresh root ginger. peeled and thinly sliced
2 teaspoons granular sweetener
4 pears with stalks. peeled, halved lengthways and cored
pared rind and juice of 1 lemon
pared rind and juice of 1 orange


1.Preheat the slow cooker if necessary. Pour the measurement hot water into the slow cooker pot, then stir in the cardamom pods and their black seeds, the cinnamon, ginger and sweetener.
2.Add the pears and the lemon and orange juice, then gently turn the pears in the liquid to coat and them, cut sides down, in a single layer. Cut the pared rind into very arrange lemon and orange thin and sprinkle on top.
3.FOR MULLED WINE PEARS, follow the recipe above, using 150 ml (4 pint) red wine and 150 ml (4 pint) hot water instead of 300 ml (2 pint) hot water, and 4 cloves instead of the cardamom pods.
4.Increase the granular sweetener to 3 teaspoons, or to taste, and cook as above.

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