How to soften a bag of stubborn pears
1.5kg pack of pears
400 ml cold Rooibos Tea or tea of choice, not herbal.
250ml dates, stoned
2 large cinnamon sticks, break in half
5ml whole pimento
Four/five cardamom pods
Two/three Star anise
Peel pears, leave stalk in situ
Arrange in a saucepan large enough to accommodate pears upright.
Arrange the raisins, dates, and spices between the fruit.
Pour in the liquid of choice
(I use thick-bottomed stainless steel pots which retain heat)
Heat slowly until liquid boils. Turn off heat and cover pot with a thick towel to prevent heat loss; the pears will continue to cook.
Ready when a toothpick can pierce with some effort.
Do not overcook.
Serve as it is with the cooking liquid or cream.
Delicious hot or cold.
Prepared, tried, and tested Dee Harris