Pear, Cardamom and Orange Preserves
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.