Poached pears in cassis
Makes: 1 large jar
Preparation time: 15 minutes
Cooking time: 30 minutes
150ml (5fl oz) crème de cassis plus extra
175g (6oz) caster sugar
1 vanilla pod, split
1kg (21/4lb) small pears, peeled and halved
1 Place the crème de cassis, sugar and vanilla pod in a large saucepan, add 300ml (10fl oz) water and very gently heat until the sugar has dissolved. Add the pears to the pan and simmer for 30 minutes until tender.
2 Cool and then decant into a large sterilised jar. Top up with crème de cassis to ensure the pears are completely covered. Cover with the lid and then store in the fridge for up to one week or until needed.