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Orange and Cinnamon Stewed Pears

Orange and Cinnamon Stewed Pears - sweet pears poached in citrus and subtle spices until they are soft enough to cut with a spoon!

Total Time
40 mins
Servings: 4
Calories: 224 kcal
Course: Dessert
Cuisine: Australian

Ingredients

Stewed Pears
  • 4 pears I used Beurre Bosc (brown) pears
  • 1½ cups water plus more as needed
  • 2 large oranges 4 wide strips of zest removed then juiced (approx ½ cup of juice)
  • 1 tablespoon honey
  • ¼ cup granulated white sugar (60g)
  • 2½ cm piece of fresh ginger (1") peeled and roughly chopped into 6 chunks
  • 6 cloves
  • pinch of cinnamon a scant ⅛ tsp
  • mascarpone to serve
Nut Crumble
  • 1 tablespoon roughly chopped macadamia nuts
  • 1 tablespoon pine nuts
  • 1 tablespoon slivered almonds
  • 4 Lotus biscoff biscuits (optional)

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, peel and quarter the pears, and remove the cores.
  3. Add quartered pears to the syrup mixture in the saucepan, topping up with extra water if needed until the pears as just barely covered.
  4. Top with a circle of baking paper (a cartouche - see section in recipe post) then simmer for 15 minutes or until pears are soft.
  5. 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.
  6. Serve pears topped with syrup, a dollop of mascarpone and nut crumble sprinkled on top.
Nut Crumble
    Cup of Yum
  1. 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.
  2. 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

Calories 224kcal (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 224

% Daily Value*

Calories 224kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.