The seven-hour secret — now in pear.
When we make our Pear Compôte, gently poaching plump Australian pears in warm spice, we’re left with a beautiful, fragrant poaching liquid full of flavour. Most kitchens would pour it away. We can’t bring ourselves to do it.
So we do what we did with our quince: we spend hours slowly reducing that liquid with cinnamon sticks, star anise, cardamom, ginger and vanilla bean until it’s thick, glossy and glorious. The result is our Sticky Pear Syrup — the softer, sweeter twin of our Sticky Quince Syrup. A little more delicate, unmistakably pear, and every bit as useful in a winter kitchen.
Two syrups, both born from the same simple refusal: nothing beautiful goes to waste.
It’s sweet, spiced and beautifully balanced. Drizzle it over vanilla ice cream, panna cotta or a baked cheesecake and turn a simple dessert into an occasion. Brush it over roast pork, duck or baked ham for a glossy, spiced glaze. Or spoon it over blue cheese and soft, creamy wedges — it’s made to be the finishing touch on a winter cheese board.
✨ Serving Ideas
- Drizzle over vanilla ice cream, panna cotta or baked cheesecake
- Brush over roast pork, duck or baked ham as a spiced glaze
- Spoon over blue cheese, Brie or a soft creamy wedge on a cheese board
- Pour over pancakes, waffles or French toast
- Stir into the pan juices after roasting for an elegant sauce
Slow-cooked in small batches in Echuca-Moama using Australian fruit and traditional methods. 100% natural, gluten free and vegan friendly — no preservatives, nothing artificial. Like all our seasonal creations, it’s made only in small quantities, so it won’t be around forever.
Ingredients
Pear, Water, Sugar, Treacle, Cinnamon Sticks, Star Anise, Cardamom, Ginger Powder, Lemon Juice, Vanilla Bean.
