Name: Pears poached in cranberry syrup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 cup (750ml) cranberry juice; 2/3 cup (160ml) dry white wine; 2 cardamom pods, bruised; 1/2 vanilla bean, halved lengthways; 4 beurre bosc pears

Ingredients

3 cup (750ml) cranberry juice

2/3 cup (160ml) dry white wine

2 cardamom pods, bruised

1/2 vanilla bean, halved lengthways

4 beurre bosc pears

Method

1.Combine juice, wine, cardamom and vanilla bean in large saucepan.

2.Add peeled pears to pan; bring to the boil. Simmer, covered, about 25 minutes or until tender. Cool pears in syrup.

3.Remove pears from syrup; strain syrup into medium heatproof bowl. Return 2 cups of the strained syrup to same pan (discard remaining syrup); bring to the boil. Boil, uncovered, about 15 minutes or until syrup is reduced by half. Serve pears, hot or cold, with syrup.

This recipe is suitable for diabetics. Pears can be poached a day ahead; reduce the syrup just before serving. If beurre bosc pears are unavailable, use packham or Williams pears.
Note

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Ingredients

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