I decided to make this with both pears and apples, since I didn’t really know which kind of fruit I’d prefer. This is another easy recipe, with a flavorful simple syrup used for poaching the fruit (similar to the peach melba of a few weeks ago), this time sweetened largely with honey.
Here, the syrup is flavored with orange and lemon peel, cinnamon and star anise. These ingredients are simmered together for several minutes to really flavor the syrup prior to poaching.
The fruit is peeled and cored. I thought that I still had a pear corer that I’d inherited from my childhood when we had a huge pear tree and spent several weeks during the summer canning all manner of pear recipes. I ended up using a melon-baller to create that nice round center instead. I started all of the fruits simmering at once, but found that the apples took much (much) longer to cook.
Once the fruit was tender, it was removed and the syrup boiled to reduce it to a nice syrupy consistency, which could then be poured over the top, and allowed to cool.
I served this as suggested with a bit of Greek yogurt on the side. The creamy-tangy flavor of the yogurt complimented the sweet fruit.
I have to say that this was tasty, but I definitely preferred the pears to the apples. And it’s probably just me, but I think I would have preferred a different combination – like switching out the star anise for cloves, or something like that. The honey was an interesting flavor element. This was yummy and provided a nice “sweet” over the course of a few days. I’m not sure how often I’d make it, but it was fun to try.