This recipe for minted pears was shared by David from Auckland in our recipe competition.
- Creme D'Menthe Liquor
- Ice cream and chocolate sauce to serve
- Preserving jars
- 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.