Poached nashi in asian-spiced syrup

  • 45 mins cooking
  • Serves 6
  • Print


Poached nashi in asian-spiced syrup
  • 6 medium_piece nashi (1.2kg)
  • 2 cup (440g) sugar
  • 1 litre (4 cups) water
  • 1 vanilla bean
  • 2 cinnamon sticks
  • 2 star anise
  • 2 cardamom pods, bruised


Poached nashi in asian-spiced syrup
  • 1
    Peel nashi, leaving stems intact.
  • 2
    Stir sugar with the water in large saucepan over heat, without boiling, until sugar dissolves.
  • 3
    Split vanilla bean in half lengthways; scrape seeds directly into sugar syrup. Add nashi to syrup with cinnamon, star anise and cardamom; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until nashi are just tender, turning occasionally. Remove from heat; cool in syrup.
  • 4
    Remove nashi from syrup. Strain syrup over medium jug; discard solids and all but 2 cups of the syrup.
  • 5
    Bring reserved syrup to a boil in small saucepan. Reduce heat, simmer, uncovered, about 15 minutes or until syrup reduces by half. Remove from heat; cool.
  • 6
    Divide nashi among serving bowls; drizzle with syrup.

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