Poached pears in vanilla syrup
10 - 14
PersonalPoints™ per serving
Poaching is a great way to cook fruit that is not quite ripe. The liquid can be reduced to make a luscious sweet syrup.
½ cup(s), (110g)
Vanilla bean paste
4 medium, peeled, cored, quartered
Low fat crème caramel
Extra light sour cream
120 g, (or frozen)
- Place 1L (4 cups) cold water, sugar, cinnamon and vanilla in a saucepan. Bring to the boil, stirring, over high heat. Reduce heat to low and simmer, uncovered, for 5 minutes.
- Add pears to poaching liquid. Cook, uncovered, for 15 minutes or until just tender. Transfer pears to a bowl. Increase heat to medium-high and simmer, uncovered, for 10 minutes or until syrup has reduced by half. Remove from heat. Strain through a fine sieve into a large jug.
- Meanwhile, stir crème caramel and sour cream in a small bowl until smooth. Serve pears topped with syrup, caramel mixture and raspberries.
Squeeze a little lemon juice over the pears once peeled to stop them going brown.