David's Minted Pears

This recipe for minted pears was shared by David from Auckland in our recipe competition.

Leaving the stem on , peel, half and core the pears cutting the stem in half lengthwise.
Make a light sugar syrup by bringing 1 part sugar to 1 part water to the boil, then reducing the heat and stirring until sugar is completely dissolved (approx 5 minutes).
Add some Creme D'Menthe liquour to it. You can add as much as you wish but I use about 1/4 cup to a litre of syrup.
Poach pear halves gently in the liquid.
Fill sterile hot jars and lid tightly with seal.
Leave for 3 to 4 weeks and pears will absorb all colour from the cooking liquor.
Alternatively if you have a preserver, pack the pears into the hot sterile jars, top with liquor and cook for 6 to 8 minutes in water bath.
Serve with Chocolate Sauce and ice-cream or just chocolate ice-cream and a wafer.

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