Cranberry stewed apples and pears
Diet cranberry juice
1000 ml, (4 cups)
¼ cup(s), (35g)
2 medium, williams, peeled, halved, cored
3 large, golden delicious or granny smith, peeled, quartered, cored
No-fat, no added sugar vanilla yoghurt
- Place juice, cranberries and cinnamon in a large saucepan over medium-high heat and bring to the boil. Add pears and reduce heat to medium-low. Simmer, covered with a round of baking paper, for 5 minutes.
- Add apples and simmer, covered with a round of baking paper, for 5–6 minutes or until tender. Remove and discard cinnamon. Using a slotted spoon, transfer apples and pears to serving bowls.
- Bring poaching liquid to the boil. Boil for 10 minutes or until liquid is reduced by half. Spoon syrup over fruit. Serve hot or at room temperature with yogurt.