Ingredients
4 pears, peeled, but left whole
1/2 lemon, juice and zest of
250 g blackberries
300 ml unsweetened apple juice
50 g caster sugar
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Record your recipes and experiments — organized cooking journal
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Put the pears in a saucepan with the lemon rind and juice. Tip in half the blackberries, the apple juice and the caster sugar. Heat until the mixture bubbles, then cover and cook gently for 20 minutes or until the pears are tender. Flip the pears over half way so they cook evenly on both sides. Lift the pears from the cooking liquid and cool for a few minutes. Slice each one in half and scoop out the cores with the tip of a teaspoon. Tip the cooking liquid into a sieve set over a bowl and rub it through, leaving the seeds behind. Pour the fruity syrup back into the saucepan, add the rest of the blackberries and reheat gently for a minute to lightly cook them. Pour the blackberry sauce over the pears.