River Cottage regular, Tim, rustles up a perfect poached pear pudding
1. Choose a pan into which the pears will fit, lying on their sides, fairly snugly. Put the cinnamon stick, vanilla pod, clove, star anise and sugar into the pan. Add about 500ml water. Bring very slowly to a simmer, stirring to dissolve the sugar.
2. Meanwhile, peel the pears. Add the pears to the saucepan, adding more water if necessary so that the pears are just covered. Return to a gentle simmer and cook, turning the pears over now and again, until they are tender. This should take between 10 and 20 minutes, but will depend on how ripe your pears were to start with.
3. Remove the pears from the liquid. Bring the liquid to the boil and cook until it has reduced to a sweet, aromatic syrup. When the pears are cool enough to handle, halve and core them.
4. Serve the warm pear pieces, bathed in some of the syrup, with almond shortbread and clotted cream.
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