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Spiced Poached Breakfast Pears with Star Anise

Ingredients

GF, VEG, RSF
15 minutes preparation time + 2 hours cook time
  • 8-10 brown beurré bosc pears (feel free to use any pears I just find these keep their shape and texture well once cooked)
  • 8 cups boiling water (or enough to just cover the pears)
  • 3 cinnamon sticks
  • 1 teaspoon whole cloves
  • 3 whole star anise
  • 1 tablespoon ground cinnamon
  • Fresh orange rind (about 4-6 strips using a vegetable peeler)
  • 1⁄4 cup honey (you could also use 3 tablespoons brown sugar or raw sugar)

Method

  1. Pour the boiling water into a large deep pot. 
  2. Add the cinnamon sticks, cloves, star anise, ground cinnamon, honey (or sugar), and orange rind into the boiling water.
  3. Peel the pears and pop them in the pot.
  4. Bring the pears and spiced water back up to a simmer. At this point, if you stir the spiced water it can turn a little slimy in texture from the ground cinnamon. If it is worrying you, add some extra boiling water and it should thin out.
  5. Now leave the pears to simmer on low for 2 hours with the lid on.
  6. Enjoy the pears warm or allow them to cool in the spiced water.
  7. Serve with a dollop of fresh cream or ice cream, or for breakfast on top of warm porridge, bircher, or thick Greek yogurt with granola.
  8. Store any leftovers in an airtight container in the fridge, submerged in the spiced water for up to a week.

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