Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 ripe but firm pears, about 140 g/5 oz each 2 tbsp lemon juice 1 tbsp clear honey, or to taste 1 fresh jalapeño chilli, deseeded 2 whole star anise 1 cinnamon stick, bruised 1 lemongrass stalk, bruised 1-cm//2-inch piece fresh root ginger, peeled and sliced 2 whole cloves 4 fresh bay leaves 300 ml/10 fl oz water.
1 Using a vegetable peeler, peel the pears as thinly as possible and leave the stalk intact. If necessary, cut off a thin slice from the base of each pear so it will stand upright. Place in a large bowl and pour over the lemon juice with enough water to cover the pears. 2 Pour the honey into a large saucepan with a lid. Add the chilli, star anise, cinnamon stick, lemongrass stalk, ginger, cloves, bay leaves and the water. Bring to the boil, then reduce the heat and simmer, stirring occasionally for 5 minutes, or until the honey has dissolved. 3 Drain the pears and place in the saucepan. Bring to almost boiling point then reduce the heat to a gentle simmer and cover with the lid. 4 Cook for 15-20 minutes, or until the pears are tender. Remove the pan from the heat and leave the pears to cool in the syrup. When cool, remove from the pan with a slotted spoon and place in a serving dish. 5 Return the syrup to the heat and bring to the boil. Boil for 5-8 minutes, or until reduced by half and the syrup has thickened. Leave to cool for 5-10 minutes then pour over the pears and serve.
calories per pear 90