Poached pears in spiced brown sugar syrup

Poached pears in spiced brown sugar syrup

Poached pears are a simple dessert that works well for dinner parties. The pears are simmered in a brown sugar syrup with vanilla, cinnamon, and nutmeg until tender, then served with the reduced syrup and cream or ice cream. Most of the cooking time is hands off.
Pears are naturally rich in fibre, with around 6 g per serving, and a systematic review notes that their effects on gut health set them apart from other fruit. Cinnamon brings warmth along with polyphenols. An umbrella review of clinical trials found cinnamon supplementation associated with improvements in fasting blood sugar and lipid profiles, most notably in people with diabetes or metabolic syndrome.
Water forms the base of the poaching syrup, so it shapes the flavour of the whole dessert. AquaTru-filtered water gives the vanilla and spices a clean backdrop and lets the natural sweetness of the pears come through.

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  • Prep time

    10 minutes

  • Total time

    50 minutes

  • Serving

    4 

  • Calories

    350 kCal

  • What you need:

    • 1 litre cold AquaTru-filtered water
    • 1 vanilla pod, halved lengthways
    • 2 cinnamon sticks
    • ¼ tsp ground nutmeg
    • 440 g firmly packed brown sugar
    • 4 Packham or Beurre Bosc pears, peeled
    • Double cream or ice cream, to serve

  • How to do it:

    1. Place the water, vanilla, cinnamon, nutmeg, and sugar in a saucepan over a medium-high heat. Bring to the boil, then reduce the heat to medium-low.
    2. Add the pears. Cook, partially covered and turning occasionally, for 18 to 20 minutes or until just tender. Remove from the heat and leave the pears to cool in the syrup, turning occasionally. Using a slotted spoon, transfer the pears to a plate.
    3. Return the syrup to a medium-high heat and boil for 10 minutes, or until reduced by one third. Serve the pears with the syrup and cream or ice cream.

    Tips: Sprinkle each pear with a little lemon juice while you peel the rest to stop them browning. Leftover syrup keeps covered in the fridge for up to 2 weeks and is lovely drizzled over ice cream.
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