Italian poached pears
Reduced-alcohol red wine
2 cup(s), (500ml)
⅓ cup(s), (75g)
Fresh lemon rind
1 tbs, 4 strips, plus extra zest to garnish
4 medium, just ripe, stems intact
- 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.
- 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.
- Sprinkle pears with extra zest and drizzle with syrup to serve.
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).