Italian poached pears

3
3
3
SmartPoints value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

reduced-alcohol red wine

2 cup(s), (500ml)

Sweetener, xylitol

cup(s), (75g)

cinnamon quill

2 whole

fresh lemon rind

1 tbs, 4 strips, plus extra zest to garnish

pear(s)

4 medium, Williams, Beurre Bosc or Packham variety, just ripe, stems intact

Instructions

  1. Combine wine, sweetener, cinnamon, rind and ½ cup (125ml) water in a medium saucepan over medium-high heat and bring to the boil. Add pears, standing upright. Reduce heat and simmer, covered with a square of baking paper, for 25–30 minutes or until pears are tender.
  2. Using a slotted spoon, gently transfer pears to a plate. Discard cinnamon and rind. Bring syrup to the boil over medium-high heat. Boil for 5 minutes or until slightly thickened. Cool.
  3. Sprinkle pears with extra zest and drizzle with syrup to serve.

Notes

TIPS: • Choose a saucepan that fits the 4 pears snugly standing up. If the poaching liquid is evaporating too quickly before pears are cooked, add a little more water. • Add it: 99% fat-free plain yoghurt to serve. • Swap it: Wine and xylitol for 400ml light cranberry juice and 1 vanilla bean (split, seeds scraped).

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