- 2 cups yellow sugar
- 1/2 cup verjuice
- 8 ripe pears
- For the shorbread organge drops
- 65 g icing sugar, plus extra for dusting
- 280 g flour, plus extra for dusting
- 1/2 t baking powder
- 250 g butter, slightly softened
- 1/2 t orange-blossom water
- 2 t orange zest
- cloves to garnish
Place a saucepan over a medium to low heat and add the sugar and verjuice. Bring the mixture to a gentle bubble and, when it has slightly thickened, slice the pears into chunks and add them to the syrup.
Simmer for 30 minutes, or until stick and deep yellow in colour. Remove from the heat and allow to cool, then blend to a rough consistency using a hand blender.
Spoon into a serving dish and serve with shortbread orange drops.
To make the shortbread orange drops: Preheat the oven to 180 C. Sift the icing sugar, flour and baking powder into a mixing bowl, then add the butter and combine, using your figertips, until the mixture takes on a curmbly texture.
Add the orange-blossom water and orange zest and knead to form a dough. On a floured surface, roll the dough into small balls and place at even spaces on a greased baking tray.
Press down onto each ball using tines of a fork, then place a whole clove onto each imprinted surace. Bake for 12 to 15 minutes, or until golden. Remove from the oven and leave to cool. Serve with a generous dusting of icing sugar.
This pear preserve is also delicious folded through Greek yoghurt or served as a side with roast leg of lamb or beef.