Poached pears in spiced syrup
83 ml, (Use 250ml)
2 tbs, (Use 1/2 cup)
1 tbs, (2x2cm wide strips)
1 whole, halved lengthways
4 medium, beurre bosc
Plain, sweetened, 99% fat-free yoghurt
- Place wine, 1.5L (6 cups) water, sugar, rind, cloves, cinnamon and vanilla in a 4.5 litre (18-cup) slow cooker. Add pears and cook, covered, on high, turning halfway through cooking, for 4 hours or until pears are tender.
- Using a slotted spoon, transfer pears to serving bowls. Place 2 cups (500ml) cooking liquid in a small saucepan over high heat. Add honey and bring to the boil. Boil for 15 minutes or until reduced by half and slightly syrupy. Drizzle syrup over pears and serve with yoghurt.