Instructions: 2 Cinnamon sticks or Chinese cinnamon bark

Peel the pears and cut them in half.

Remove the core and seeds.

Combine the sugar and water together in a small pot and boil it until the sugar has completely dissolved.

Allow it to cool slightly.

Put the pears sugarwater and cinnamon together into a shallow bowl.

Set up a steamer or put a rack into a wok or pan.

Add about 5cm of water and bring to the boil.

Put the bowl of pears into the steamer or on to the rack turn the heat down to a simmer and cover the wok or pot tightly with a lid.

Slowly steam the pears for about 15-25 minutes until they are tender. (The cooking time will depend on the ripeness of the pears.)

When the pears are cooked drain all the liquid and cinnamon stick or bark into a small saucepan and reduce the liquid to a syrup by boiling it fast.

Remove and discard the cinnamon stick.

Pour the syrup over the pears and serve at once.

Alternatively you can let the mixture cool cover it with clingfilm and refrigerate until you are ready to serve it.

Pears are a northern Chinese fruit which are eaten fresh cooked in soups deepfried and are especially delicious when steamed The steaming process cooks the pears without drying them out. The Chinese traditionally serve this dish hot but I find it equally good cold.

Serves 4

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