Pies, Puddings and Pottages

Place the almonds on the baking sheet and place in the preheated oven for 10 minutes or until golden.

Slice the bottom of each pear so that they can stand upright when served.

Place the honey, sugar, spices and cider in the large saucepan.

Place the pears in the liquid on their sides and bring to the boil.

As soon as it reaches boiling point reduce the heat and simmer for 20 to 30 minutes turning the pears over halfway through the cooking time.

Remove the pears with the slotted spoon and place upright in a shallow serving dish.

Bring the remaining liquid up to the boil and simmer vigorously until it has reduced by at least a half, and you are left with a syrup consistency.

Remove the cinnamon stick and pour the syrup over the pears and place in the fridge to chill.

Once the pears are cold, stick them with the blanched almonds (8 per pear).