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Photo of Asian-spiced pears with goat’s milk granita by WW

Asian-spiced pears with goat’s milk granita

Total Time
7 hr 5 min
20 min
45 min
Star anise is actually a dried fruit and has a strong aniseed flavour. Its gives this poached pear a wonderful flavour.


Goat milk

1½ cup(s), (375ml)

Vanilla bean paste

½ tsp

Granulated stevia sweetener

1 tbs


4 medium, firm variety (see tips)

Orange rind

2 tbs

Freshly squeezed orange juice

¾ cup(s), (185ml)

Fresh ginger

2 tbs, (2cm piece) thickly sliced

Fresh lemongrass

1 piece(s), coarsely chopped

Star anise

2 individual

Fresh mint

1 tbs, leaves to serve


  1. Combine milk, vanilla and half the stevia in a jug. Stir until stevia has dissolved. Pour milk mixture into a shallow freezer-proof container. Cover and place in freezer for 6 hours or until granita has completely frozen.
  2. Meanwhile, place pears, rind, juice, ginger, lemongrass, star anise and remaining stevia in a medium saucepan. Add enough cold water to just cover pears.
  3. Place saucepan over medium heat and bring to a simmer. Reduce heat and simmer, covered with a square of baking paper, for 40–45 minutes or until pears are just tender. Set aside to cool in syrup. Cover and place in fridge for 2 hours or until completely cold.
  4. Using a fork, flake granita to break up ice crystals. Using a slotted spoon, transfer pears to serving bowls. Drizzle with a little cooking liquid and serve with granita, mint and extra zest.


TIPS: Covering the pears with baking paper (called a cartouche) helps keep them submerged in the cooking liquid so they cook evenly and don’t discolour. We used beurre bosc pears, but any variety of pear is suitable. Cooking time may differ depending on the ripeness and variety of pear.