Ginger and cinnamon poached pears
Can be made ahead and served over granola for a breakfast option.
Any autumn/winter fruits can be used here: apples, figs, plums, feijoas or whatever tickles your fancy.
Ingredients (serves 4)
- 4 cups water
- ¼ cup room temperature honey
- 2 cinnamon sticks
- Small knob of ginger, finely sliced
- 4 medium pears, cored and cut in half lengthwise
To serve
- Yoghurt
- 2 tsp vanilla extract or paste
- Walnuts, crushed
METHOD
In a large pot, add water, honey, ginger and cinnamon, bring to the boil. Reduce to a medium heat, slowly add pears to fully cover with liquid. Simmer, covered for 15 to 20 minutes until tender and can be pierced with a fork.
In a small bowl combine yoghurt and vanilla, remove pear from pot with a slotted spoon and place on top. To finish, spoon over a few spoons of poaching liquid and sprinkle crushed walnuts on top.
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Recipe by Rosie Percival; photo credit: Jessica Bicknell
