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


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.


Browse more tasty recipes or join the chatter on our Facebook page!

Recipe by Rosie Percival; photo credit: Jessica Bicknell

Rate This

Average: 5 (1 vote)
The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Read our Medical Notice.