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Cinnamon adds a spicy kick to these delicious poached pears. The result? A lush low-fat dessert
Ingredients
6 firm Conference pears
1 litre cranberry and raspberry juice
175g (6oz) caster sugar
1 cinnamon stick
Few strips peeled orange rind
WEIGHT CONVERTER
grams
to
cups
Method
Peel the pears, leaving the stalks on. Remove the core from the base of each with the tip of a potato peeler or melon baller.
Place the pears in a pan and pour over the juice. Add the sugar, cinnamon stick and orange rind. Heat gently until the sugar has dissolved, then simmer for 20-25 mins until the pears are tender. Turn the pears occasionally in the liquid to ensure that they're evenly cooked.
Remove the pears from the syrup and place in a serving bowl. Boil the liquid for 5-10 mins until syrupy. Strain the hot syrup over the pears, discarding the cinnamon and orange peel. Serve the pears warm with a spoonful of yogurt. Alternatively, leave them to cool completely then chill in the fridge for 3-4 hrs before serving.
Top Tip for making Spiced poached pears
Add a few raspberries or blackberries to the syrup to add colour.
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