Ingredients
GF, VEG, RSF 
15 minutes preparation time + 2 hours cook time - 8-10 brown beurré bosc pears (feel free to use any pears I just find these keep their shape and texture well once cooked)
- 8 cups boiling water (or enough to just cover the pears)
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 3 whole star anise
- 1 tablespoon ground cinnamon
- Fresh orange rind (about 4-6 strips using a vegetable peeler)
- 1⁄4 cup honey (you could also use 3 tablespoons brown sugar or raw sugar)
Method
- Pour the boiling water into a large deep pot.
- Add the cinnamon sticks, cloves, star anise, ground cinnamon, honey (or sugar), and orange rind into the boiling water.
- Peel the pears and pop them in the pot.
- Bring the pears and spiced water back up to a simmer. At this point, if you stir the spiced water it can turn a little slimy in texture from the ground cinnamon. If it is worrying you, add some extra boiling water and it should thin out.
- Now leave the pears to simmer on low for 2 hours with the lid on.
- Enjoy the pears warm or allow them to cool in the spiced water.
- Serve with a dollop of fresh cream or ice cream, or for breakfast on top of warm porridge, bircher, or thick Greek yogurt with granola.
- Store any leftovers in an airtight container in the fridge, submerged in the spiced water for up to a week.
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