• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 6 firm Conference pears

  2. 1 litre cranberry and raspberry juice

  3. 175g (6oz) caster sugar

  4. 1 cinnamon stick

  5. Few strips peeled orange rind

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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