Hawkes Bay grown Packham pears preserved in a sweet chilli pickle syrup. I have been using these as a sharp contrast with cooked chicken salads and as a foil for the richness of grilled duck breasts. I have discovered that the syrup makes a great salad dressing when it is shaken with hazelnut or walnut oil.

A chef friend of mine uses them as a filling between pork escalopes which he pan-fries, then pours the syrup into the pan he has sauteed the meat in. It is then reduced down and finished with a dash of cream and a pinch of my all purpose pepper seasoning.

Price: $ 7.50