Cinnamon and orange poached pears

Method:

1. Cut the pears into quarters and remove the cores.
2. Peel the zest and squeeze juice from the orange.
3. Add pears, zest, orange juice and cinnamon stick to a medium pot then cover pears with approximately 1L water.
4. Bring to a gentle simmer and cook for approximately 20 minutes or until the pears have softened.
5. Remove pears from the pot and allow to cool.
6. Turn up the heat under the pot and reduce the liquid to approximately ½ cup in volume.
7. Serve pears with the reduced cooking liquid, Greek yoghurt and a sprinkle of chopped nuts or seeds.

Tips:

• If fresh pears aren’t available, you can use canned instead. Just bring the pears to a boil with the other ingredients then turn off the heat and let the pears sit in the liquid until cool. Then remove and reduce the liquid.
• Some apples work well in this recipe as well.  Use apples that will hold their shape after cooking like gala, rose, fuji. Other apples such as granny smith, braeburn and ballarat tend to fall apart during cooking.