Page 7: Poached Pears in Ginger Syrup
Golden pears poached in spiced vanilla and ginger syrup, topped with a scoop of ice-cream. Perfect for a dinner party – easy yet sophisticated.
4 buerre bosc pears, peeled with stalks intact
2/3 cup sugar
1 cup Stones Ginger Wine
3 cups water
2 star anise
1 cinnamon quill
1 vanilla bean, split
3 cm knob ginger, peeled and sliced into 3
2 cups low fat vanilla ice-cream (optional)
Place sugar, wine and water in a large saucepan (large enough to fit all four pears) and gently bring to the boil. Add star anise, cloves, cinnamon quill, vanilla bean, ginger and pears. Bring to a simmer, pop on a lid and poach until soft – about 30 minutes – turning pears every 10 minutes or so. Remove pears and bring liquid to a boil for a couple of minutes to reduce slightly. Discard ginger, anise, cloves, cinnamon quill and vanilla bean. Serve pears with ginger syrup and a little ice-cream.
Why it’s good for you
This dessert is one of the best that you’ll ever have. It’s low in fat and full of warm spicy flavour. Gorgeous low fat dessert.
With icecream: 2259.6kj (538cal); 3.8g total fat (1.9g saturated fat)
Without icecream: 1472.9kj (350.7cal); 0.6g total fat (0.05g saturated fat)
Next Recipe: Page 8: Lemon Panna Cotta with Blueberries