Pear, Cardamom and Orange Preserves

Peel, core and slice the pears 1 cm thick. Cut the whole orange, including the skin, into 1 cm pieces. Put the water and caster sugar in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Add the pears, orange, ginger, cinnamon stick, cardamom, raisins and the lemon zest and bring back to the boil. Reduce the heat to very low and simmer the preserves for 1 hour, stirring often towards the end of cooking. A simmer mat is ideal for long gentle cooking. Add the walnuts and cook for another 15 minutes then stir in the lemon juice and sesame seeds. Spoon into jars and when cool, cover and store in the refrigerator. Makes about 3 cups

Cook’s tip: The preserves can be warmed if serving with a dessert such as a steamed or rice pudding.