As I write this post, I can still smell the fragrance of the poached pears that I've just cooked. I love the versatility of poached pears, I can enjoy them first thing in the morning topped on my muesli or late at night for a dessert with ice-cream - naughty!
Pears are pretty readily available all year round but for some reason this time of the year seems to be when I reach for them the most. Using this basic recipe of honey and cinnamon, you can't go wrong.
HONEY & CINNAMON POACHED PEARS
2 ripe but firm Bosc pears
1.5 C water
1 cinnamon stick + 1 tsp cinnamon
1/3 C honey
LETS MAKE IT
Take your pears, peel the outsides and slice each one in half. Using a spoon, take on the seeds.
Add the water, honey and cinnamon into a pot. Bring to a boil, stirring frequently.
Add pears and lower heat to a simmer. Allow to cook for 20 minutes or until soft and tender. Once tender, remove the pears and place them on a paper towel.
To thicken the poaching liquid, bring it to a boil for around 30 minutes until syrupy.
To serve, I smeared coconut yoghurt around my plate followed my a dollop in the centre. I piled muesli on top followed by my poached pears. You can then drizzle the syrup over top. I finished mine off by decorating it with pansies.