Mulled wine poached pears
1 cup red wine
juice and zest of 1 orange, plus 1 tablespoon zest, to serve
3 tablespoons brown sugar
1 vanilla bean, cut in half
2 cinnamon sticks
4 firm pears, peeled with stalks intact
1/3 cup blueberries, fresh or frozen
Vanilla spiced cream
4 tablespoons low-fat plain yoghurt
1 teaspoon vanilla paste
2 tablespoons crème fraiche
sprinkling of mixed spice
Total fat 3g
Saturated fat 2g
Dietary fibre 4g
- In a small deep pan, large enough to fit pears snugly, place 3 1/2 to 4 cups water, wine, orange zest and juice, sugar, vanilla bean and cinnamon sticks. Heat gently, stirring, to dissolve the sugar.
- Add pears then cover. Bring to the boil, reduce heat and simmer for 15 minutes, or until tender. Test with a sharp knife, which should slide into the pear easily.
- Meanwhile, in a bowl, combine all spiced cream ingredients.
- Lift pears out of the pan and set aside, then turn heat up and bring remaining liquid to the boil. Add blueberries and boil for a few minutes until slightly syrupy. Serve pears with berries, warm syrup poured over, and spiced cream and orange zest.
Make it gluten free: Check mixed spice is gluten free.
Leftover syrup can be served over dried fruits with low-fat yoghurt.
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