Pear, Cardamom and Orange Preserves
Photography by Aaron McLean.
There are many Middle Eastern and Indian versions of this sticky, spiced preserve called spoon sweets, and it has multiple uses. Use it to accompany a cheese board or with cakes, tarts and steamed puddings. Serve with vanilla ice cream or dollop on top of sweet rice pudding as we have.
INGREDIENTS
4 medium, firm but ripe pears (I used Beurre Bosc)
1 orange
2 tablespoons grated fresh ginger
½ cup water
1¼ cups caster sugar
1 cinnamon stick
1 teaspoon ground cardamom
1 cup raisins
zest 2 lemons
½ cup roughly chopped walnuts
juice 2 lemons
2 tablespoons sesame seeds, toasted
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!