At the July residential yoga weekend, I wanted a dessert that would be light, yet full of flavour and would round off a fairly substantial meal without leaving guests with that “heavy” feeling. This was a huge hit, and I’m delighted that this recipe will be featured in the December issue of Bee Green Magazine, but just for subscribers. In the meantime, here’s a sneaky peek:
This is such an easy recipe to make. It would be a lovely way to end a meal with friends and it doubles (or triples!) up easily too. The orchard on the farm is full of pears, plums and apples right now, and I can’t wait to make the most of the season’s bounty at our next Yoga weekend in October. There are still places left, so if a weekend of yoga and delicious food in the depths of the Dorset countryside sound good, do get in touch.
Ingredients (serves 4)
4 firm ripe pears (Conference pears work well)
500ml bottle cider (medium/dry)
50g demerara OR golden granulated/caster sugar OR Honey/Maple Syrup/Agave
1 cinnamon stick or 1tsp ground cinnamon
6 cardamom pods (swap for cloves, all spice or ground nutmeg for a more “festive” vibe)
1-2 tsp pink peppercorns
60g toasted, flaked almonds
Extra thick cream, greek yogurt or coconut yogurt, to serve.
Method
Peel the pears, leaving the stalks on and set aside. Place the cider, sugar and spices into a large saucepan with a lid, give it a good stir, then place the pears in and put the lid on. Simmer over a medium heat for around 20-30 minutes, or until a round bladed knife passes easily through the thickest part of the pear. Carefully, remove the pears from the poaching liquid using a slotted spoon, set aside and keep warm. Turn the heat up under the poaching liquid, and with the lid off, reduce until thickened and syrupy. Remove the cardamom pods and the cinnamon stick but keep the peppercorns in. Put the pears into individual serving dishes, spoon over the syrup and sprinkle with toasted almonds then serve with a dollop of cream or your favourite yogurt or dairy-free alternative on the side.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Cider Poached pears with spices and toasted almonds
Photo by Daria Shevtsova on Pexels.com
At the July residential yoga weekend, I wanted a dessert that would be light, yet full of flavour and would round off a fairly substantial meal without leaving guests with that “heavy” feeling. This was a huge hit, and I’m delighted that this recipe will be featured in the December issue of Bee Green Magazine, but just for subscribers. In the meantime, here’s a sneaky peek:
This is such an easy recipe to make. It would be a lovely way to end a meal with friends and it doubles (or triples!) up easily too. The orchard on the farm is full of pears, plums and apples right now, and I can’t wait to make the most of the season’s bounty at our next Yoga weekend in October. There are still places left, so if a weekend of yoga and delicious food in the depths of the Dorset countryside sound good, do get in touch.
Ingredients (serves 4)
4 firm ripe pears (Conference pears work well)
500ml bottle cider (medium/dry)
50g demerara OR golden granulated/caster sugar OR Honey/Maple Syrup/Agave
1 cinnamon stick or 1tsp ground cinnamon
6 cardamom pods (swap for cloves, all spice or ground nutmeg for a more “festive” vibe)
1-2 tsp pink peppercorns
60g toasted, flaked almonds
Extra thick cream, greek yogurt or coconut yogurt, to serve.
Method
Peel the pears, leaving the stalks on and set aside. Place the cider, sugar and spices into a large saucepan with a lid, give it a good stir, then place the pears in and put the lid on. Simmer over a medium heat for around 20-30 minutes, or until a round bladed knife passes easily through the thickest part of the pear. Carefully, remove the pears from the poaching liquid using a slotted spoon, set aside and keep warm. Turn the heat up under the poaching liquid, and with the lid off, reduce until thickened and syrupy. Remove the cardamom pods and the cinnamon stick but keep the peppercorns in. Put the pears into individual serving dishes, spoon over the syrup and sprinkle with toasted almonds then serve with a dollop of cream or your favourite yogurt or dairy-free alternative on the side.