David's Minted Pears

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


  • Pears
  • Sugar
  • Water
  • Creme D'Menthe Liquor
  • Ice cream and chocolate sauce to serve
  • Preserving jars
  1. Leaving the stem on , peel, half and core the pears cutting the stem in half lengthwise.
  2. 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).
  3. 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.
  4. Poach pear halves gently in the liquid.
  5. Fill sterile hot jars and lid tightly with seal.
  6. Leave for 3 to 4 weeks and pears will absorb all colour from the cooking liquor.
  7. 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.
  8. Serve with Chocolate Sauce and ice-cream or just chocolate ice-cream and a wafer.

Post a comment

David's Minted Pears Comments

  • Be the first to write a comment