Pears are harvested in New Zealand and Australia around February to March and are generally available until May so this is the perfect time to get your pear fix. Poached pears are a beautiful addition to have on top of muesli, keep in an airtight jar and snack as you go or as a dessert topped with Anchor Greek Style Yoghurt for added sweetness. Anchor Greek Yoghurt is high in protein and low in fat – deliciously good for you. It’s thick and creamy, with a tasty fruity layer of either strawberry, passionfruit or pear. We put some of the leftover poached pears in a smoothie with more of the Anchor Greek Style Yoghurt and some spinach, wow, dream combo!
Anchor Greek Style Yoghurt has no artificial colours or flavours, and comes in a cute little 180g pottle, or a 450g tub. There is also a 950g natural version – perfect for cooking, baking, and amazing in smoothies. You can pick it up at New World and PAK’n Save stores nationwide.
Ingredients for Cinnamon Poached Pears
3 large Pears, cut into wedges (we used Taylors Gold variety)
2 Cinnamon Sticks
1/4 cup of Coconut Sugar
3 cups of Water
1 teaspoon of Vanilla Essence
180 gram punnet of Anchor Greek Style Yoghurt (we used passionfruit flavour)
- Wash pears and cut into wedges (approximately 4 wedges per pear).
- Combine water and sugar in a large sauce pan, break cinnamon sticks into large pieces and also place into the sauce pan. Cook over low heat, stirring until the sugar dissolves. Once sugar has dissolved add the pear pieces, vanilla essence and stir to combine. Cut a disc of non-stick baking paper and place over the pears. Allow to simmer for 15-20 minutes or until the pears have softened.
- Use a slotted spoon to transfer the pears to serving dishes. Top with some of the liquid, cinnamon sticks and a pottle of yoghurt.