Pears Poached in Mead (serves 6)
30g caster sugar
6 pears, peeled, the stalks left on
2 bay leaves
Put the mead in a large shallow lidded sauté pan with the honey and the sugar. Heat gently, stirring occasionally until the honey and sugar have dissolved. Place the pears and bay leaves in the pan. Cover, and turn up the heat until the liquid comes to a boil.
Turn down the heat and simmer, cover the pan and cook the pears for 10 minutes. Turn the pears over and cook for another 10 minutes. Continue to simmer, turning every 10 minutes, until the pears are tender. Remove the pears and set aside. Boil the liquid for five minutes or so until reduced and slightly syrupy. Pour the syrup over the pears and serve.
Spoonfuls of Honey by Hattie Ellis, Pavilion, £20