Dragon-skin pears

Adapted from Amy Magill's contribution in Chotsie Blank & Ann Seymour’s 1982 “California Artists Cook Book”

Serves 4 to 8

Approx 3 cups assorted fresh, canned or candied fruit ie pineapple, papaya, mandarin, lychees, kumquats, candied ginger cut in 1.5cm chunks or cubes; 2 cups freshly squeezed orange juice; 1 cup sugar; 2 tblspn Grand Marnier or other fruit liqueur (optional); ¼ tsp five-spice powder (optional); 4 barely ripe pears, with attractive skin markings; ½ cup brandy, heated

Spear the fruit chunks or cubes onto 24 toothpicks, alternating colours and flavours and making them look as attractive as possible. Set aside.

Stir the orange juice and sugar in a saucepan over medium heat until the sugar has dissolved, boil 2 minutes, and reduce the heat to very low. Stir in the optional liqueur and five-spice powder and any syrups from canned fruits you have used.

Cut the pears in half and core them. Slide them into the simmering syrup, raise the heat slightly, and poach 3 to 10 minutes. The time will depend on the ripeness of the pears. They should be poached til tender but not mushy. Transfer the pears, skin up, to a warm platter, stick 3 of the toothpicks in each half.

Ignite the heated brandy and pour over the pears. The effect should be a cluster of flaming jewels.