pears in rose syrup

SERVES 6 PREPARATION TIME 2 hours COOKING TIME 35 minutes

1 cup (220g) caster sugar 6 cardamom pods, bruised 1 cinnamon stick 6 small pears (such as Corella), peeled 2 tbsp rosewater (*see note) A few drops rose pink food colouring Vanilla ice-cream, to serve

1. Place the sugar and 3 cups (750ml) water in a saucepan over medium-low heat, stirring to dissolve the sugar. Add the cardamom pods, cinnamon and pears, then cover the surface closely with a sheet of baking paper. Poach pears for 10-15 minutes until tender (this will depend on the ripeness of the pears). Remove the pears with a slotted spoon and set aside.

2. Return the pan to medium heat and simmer the poaching liquid for 10-15 minutes until it is reduced and syrupy. Stir in rosewater and food colouring, then return the pears to the syrup. Allow to cool in the syrup. Serve drizzled in syrup with ice-cream.