Place the pears in a saucepan with the water, sugar and spices. Bring to a simmer and cook, covered, until the pears are soft, 18 – 20 minutes. Carefully remove the pears with a slotted spoon and set aside. Bring the poaching liquid to a boil and reduce by two thirds until syrupy. Dip the pears into the syrup and then into the biltong dust. Serve warm with creme fraiche, sprinkled with capers and with a drizzle of the reduced syrup.Biltong-dipped poached pears with crème fraîche and capers
Ingredients
Instructions
