Set Pear Compote

Put the pears into a large heavy-based pan with the water. Bring to a boil, then reduce the heat and simmer until soft. Crush well to release their juices.

Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.

Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 450g| 1lb sugar.

Heat the juice and sugar in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly until setting point is reached.