Serve with softly whipped cream.


  • 225ml (8fl oz) port
  • 225g (8oz) caster or granulated sugar
  • 7 green cardamom pods, bashed
  • 1 cinnamon stick
  • 2 star anise
  • 2 strips of orange rind (removed with a peeler)
  • 6 pears, peeled
  • 2 sheets of gelatine


  1. Place the port, 225ml (8fl oz) water, the sugar, spices and orange rind in a saucepan that will just fit the pears.
  2. Place on a medium heat and stir until the sugar has dissolved. Place the pears neatly in the saucepan with the port syrup.
  3. Cover with a disc of baking parchment and a lid, then simmer for half an hour. Turn over the pears, then cook for a further half hour until the pears are soft.
  4. Remove the pears and strain the juices into a measuring jug.
  5. Pour 75ml (3fl oz) of this liquid back over the pears and keep aside in the saucepan, then place the baking parchment and lid back on the saucepan.
  6. Place 2 sheets of gelatine in a bowl of cold water for 5 minutes to soften, then remove from the water and add the squeezed-out gelatine sheets to the warm syrup, stirring to dissolve.
  7. If the syrup has cooled too much, the gelatine will not dissolve, in which case, heat the syrup again.
  8. Divide the liquid into six small glasses or moulds lined with cling film and chill in the fridge for 3-4 hours until set.
  9. To serve, warm the pears gently in the syrup, then turn out the jellies onto plates, place a warm pear on the side and drizzle over some of the syrup. Serve with softly whipped cream.