Low residue snack: poached pears
These naturally sweet pears are elevated with honey and the warmth of vanilla and cinnamon – add to porridge, yoghurt or plain ice cream or as a topping with cheese
INGREDIENTS
SERVES ONE (WITH LEFTOVERS)
4 nearly ripe pears (firm to touch but not hard) free of blemishes and bruises.
100g granulated sugar
250ml water
2 tablespoons honey
1 cinnamon stick
1 vanilla pod (if you don’t have a vanilla pod add ½ teaspoon of vanilla extract)
METHOD
Using a vegetable peeler, peel the pears.
Cut the pears in half and remove the stems and seeds.
Cut the vanilla pod lengthways, open the pod and scrape out the seeds.
Put the water, sugar, honey, scraped vanilla seeds and the pod into a large saucepan and heat until the sugar dissolves. Use ½ teaspoon of vanilla extract if you don’t have a vanilla pod.
Place the pear halves and cinnamon sticks into water. The pears should not be completely submerged in the liquid, parts of the pear should be uncovered on top.
Simmer on a low heat for 20-25 minutes. The pears should be soft (test with a skewer).
Remove the pears from the pan with a slotted spoon and place on a paper towel. They are ready to be eaten. Any leftovers can be stored with the poaching syrup and stored in an airtight container with a lid for up to five days. Remove the vanilla pod and cinnamon stick.
Tip: slice up the pears and add to pizzas with goats cheese, halloumi or feta. Alternatively, add a slice of cheddar to farmhouse white bread and top with your poached pear and a sprinkle rosemary.