Nashi pears were cheap, I panicked and bought a bunch of them. Apart from using them in an asian slaw with radishes hot basil, cabbage, kewpie and lime I don’t really use the things. Then Pierrick Boyer of Le Petite Gâteau recommended I poach those suckers. What a smart man. Ingredients: Some Nashi pears. Yes “some” is a term of measurement. Enough pinot to cover (go superlight, something you can nearly see through). Or Rose 100g of white sugar Cinnamon stick teaspoon of coriander seeds 1 star anise tsp of cloves 1. Peel the pears but keep the skins (they is flavour ya’ll). 2. In a large pan add alllllll the things! 3. Cover with some scrunched up baking paper to stop the pears floating. 4. Poach for 25 minutes on a low heat. 5. Allow to cool. 6. Remove the pears and chill. 7. Strain the poaching liquid and reduce until it becomes a glossy pourable syrup. 8. Serve with vanilla ice cream and walnuts.