Poached Pears with Roasted Quince
6 blush pears
150g caster sugar
2 star anise
1 vanilla pod
1 quince pears
2 bay leaves
1 tbsp Elderflower Cordial
2 tbsp caster sugar
1 cinnamon stick
2 tbsp water
Coconut yoghurt or double cream
Pre-heat your oven to 190.
First roast your quince. Peel the quince lengthways and cut into quarters. Cut out the tough heart.
Place in a roasting tray with the bay leaves and cinnamon stick. Pour over the elderflower cordial and caster sugar. Roast at 190 for 45 minutes, turning half way, until the quince has an organ tinge and is soft but not falling apart.
Peel the pears lengthways keeping the stalk intact. Put a pan which the pears will fit into snugly onto a low heat and dissolve the caster sugar with the water, swirling the pan. When dissolved, stand the peeled pears in, along with the star anise and vanilla pod. Scrunch up a sheet of damp greaseproof paper and fit it over the pears, then pop the lid on top.
Simmer until the pears are soft and translucent - about 30 minutes. Remove the pears and spices with a slotted spoon and continue to boil the liquid until it form a light syrup.
Serve both the poached pear and roasted quince with some pear syrup and a spoonful of coconut yoghurt or double cream.