1 bottle white wine
250 ml water
1 3/4 cup (400 g) caster sugar (superfine granulated)
1 chilli, whole
7 cm piece fresh root ginger, sliced
2 star anise, whole
piece orange peel
1 stick cassia bark
6 pears, peeled, stalks on
450 ml ginger wine
200 ml Irish whisky
250 ml water
1 3/4 cup (400 g) caster sugar (superfine granulated)
1 chilli, whole
7 cm piece fresh root ginger, sliced
2 star anise, whole
piece orange peel
1 stick cassia bark
6 pears, peeled, stalks on
450 ml ginger wine
200 ml Irish whisky
method
1. Place the first 8 ingredients in a large saucepan and bring to the boil.
2. Add the pears and cover with a greaseproof lid. Simmer gently until the pears are soft enough for a knife to be slid easily to the centre.
3. Remove the pears and keep to one side.
4. Strain the stock and reduce the liquid by half.
5. Add the ginger wine and reduce by half again.
6. Add the whisky, allow to burn and remove from the heat.
2. Add the pears and cover with a greaseproof lid. Simmer gently until the pears are soft enough for a knife to be slid easily to the centre.
3. Remove the pears and keep to one side.
4. Strain the stock and reduce the liquid by half.
5. Add the ginger wine and reduce by half again.
6. Add the whisky, allow to burn and remove from the heat.
serving amount
serves: 6
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