Orange and Cinnamon Stewed Pears
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Unrated
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Total Time
40 mins
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Servings
4
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Calories
224 kcal
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Course
Dessert
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Cuisine
Australian
Orange and Cinnamon Stewed Pears
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Orange and Cinnamon Stewed Pears - sweet pears poached in citrus and subtle spices until they are soft enough to cut with a spoon!
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Ingredients
Stewed Pears
- 4 pear I used Beurre Bosc (brown) pears
- 1½ cups water plus more as needed
- 2 orange 4 wide strips of zest removed then juiced (approx ½ cup of juice, large
- 1 tablespoon honey
- ¼ cup sugar 60g, granulated white
- 2½ cm ginger 1") peeled and roughly chopped into 6 chunks, piece, fresh
- 6 cloves
- pinch cinnamon a scant ⅛ tsp
- mascarpone to serve
Nut Crumble
- 1 tablespoon macadamia nuts roughly chopped
- 1 tablespoon pine nuts
- 1 tablespoon almonds slivered
- 4 Lotus Biscoff biscuits (optional)
Instructions
- Add water (1½ cups), orange juice (2 oranges - approx ½ cup), orange peel (4 strips), white sugar (¼ cup/60g), honey (1 tbsp), ginger (2½ cm/1" piece cut into 6), cloves (6) and cinnamon (a pinch - a scant ⅛ tsp) to a saucepan. Bring to a simmer.
- Meanwhile, peel and quarter the pears, and remove the cores.
- Add quartered pears to the syrup mixture in the saucepan, topping up with extra water if needed until the pears as just barely covered.
- Top with a circle of baking paper (a cartouche - see section in recipe post) then simmer for 15 minutes or until pears are soft.
- When soft, remove stewed pears with a slotted spoon and set aside. Continue to simmer syrup to desired consistency. Remove orange peel, ginger and cloves to serve.
- Serve pears topped with syrup, a dollop of mascarpone and nut crumble sprinkled on top.
Nut Crumble
- Place roughly chopped macadamia nuts (1 tbsp), pine nuts (1 tbsp) and slivered almonds (1 tbsp) into a small frypan over medium low heat and fry until lightly toasted, then roughly chop.
- Roughly chop Lotus biscuits (4) if using and combine with nuts.
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Why make a cartouche? This is to help keep the pears at the top moist as they cook.
- The recipe calls for 6 cloves, so I also chop the ginger into 6 pieces to go into the syrup - this way I know when I have got them all!
- I use a vegetable peeler to cut the strips of orange rind. Try not to get any of the white pith as it's bitter tasting.
- How long you simmer the pears will depend on the ripeness of your pears, and how tender you would like them. I simmered mine for 15 minutes and they were tender enough to cut with a spoon - no knife needed!
- Simmering the remaining syrup will thicken it, but will also reduce the amount. Keep in mind it will thicken a little on cooling.
Nutrition Information
Show Details
Calories
224kcal
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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