GOING native
SEA ROSEMARY POACHED PEARS
SERVES 4
500ml filtered water, wine or Applewood Red Okar
4 tbsps raw honey
4-6 sprigs of sea rosemary
or rosemary
3 lemon myrtle leaves
3 aniseed myrtle leaves
3 strawberry gum leaves
1 tsp cloves
1 tsp pepperberries, crushed
4 pears (Conference or Bosc),
peeled, cored and quartered
(or peel on if you wish)
juice of ½ lemon
In a large saucepan, place the water or wine and honey over medium heat and stir until the honey is dissolved. Add all the aromatics. Place the pears in the saucepan and cover with a circle of baking paper with a small hole cut in Once cooked, add the lemon juice and leave the pears to sit in their liquid for about 20 minutes before serving. You can also put the pears into sterilised jars and then top with the liquid and store in a cool, dark place for up to a year, or keep in an airtight container in the fridge for a week.
