Spiced poached pears and figs
Photo by Doug Sherring
My favourite thing about fruit done this way is that it’s equally as good for breakfast, with muesli or porridge, as it is for dessert, with icecream or cream.
- Cut the pears into quarters and remove the cores. Peel them first if you prefer. Cut the figs in half, or leave them whole if you prefer.
- Place in a saucepan with the sugar, cinnamon stick, star anise, cardamon pods and vanilla. Cover with water.
- Bring heat up to a gentle simmer and cook for about 25 minutes until soft.
- Remove fruit and increase the heat to reduce the liquid to a thick syrup. Serve fruit drizzled in syrup with ricotta and honey and have it for breakfast or dessert.
More of Delaney's pear recipes