Golden poached pears

Sterilise your jars and twist-on lids in a water bath, simmering for 10 minutes before turning off the heat. Leave in the pan until ready to fill.

Put the vinegar, honey, saffron, cardamom and peppercorns in a wide shallow pan along with the measured water and bring to simmering point. Peel and halve the pears, and remove their cores by scooping around the centre with a teaspoon. (You can leave the stalks on one of the halves for decoration, if you like.) Gently place the pear halves cut side uppermost in the pan.

Cover the pan and poach the pears for about 10 minutes, spooning over the liquid every so often, until they are nearly cooked but still firm. You don’t want them to be floppily soft.

Using tongs, carefully lift the jars from the water bath and put them on a wooden surface or folded tea towel.

Using a slotted spoon, pack the pears into the jars then tuck the bay leaves down the side of the jar. Strain the spices from the liquid and return the liquid to the pan. Bring to the boil for a couple of minutes then pour over the pears, filling to the brim. Seal immediately.

Immerse the sealed jars in the water bath and bring to a simmer for five minutes. Carefully remove the jars from the pan and leave to cool on a folded tea towel.

Leave for a couple of weeks before eating and store in a cool, dark, dry place for up to nine months. Keep in the fridge once opened and use within four weeks.