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Cranberry & Cardamom Poached Pears

December 1, 2016
Cranberry and cardamom poached pears recipe served with whipped cream and Oatbox granola
Cranberry & Cardamom Poached Pears
  • 40 minutes
  • Rest 4 hours | Cook 15 minutes
  • 8 to 12 pears

Ingredients

  • 1 litre of Patience pure cranberry juice
  • 1/2 to 1 cup of maple syrup
  • 4 cups of water
  • 1/2 cup of Patience cranberries sweetened with apple juice (optional)
  • 6 cardamom pods
  • 8 to 12 Bosc pears, not too ripe
  • The juice of one lemon
  •  
  • For serving:
  • 1 cup of whipping cream
  • 1/4 cup of maple syrup
  • 1/2 tsp of ground cardamom
  • 1 cup of Cranberry & Dark Chocolate Oatbox granola

Preparation

  1. 1. In a large saucepan, combine cranberry juice, maple syrup, water, cranberries and cardamom pods. Bring to a boil.
  2. 2. Meanwhile, peel the pears and let them soak for at least 5 minutes in a large container of water with the lemon juice.
  3. 3. Once the liquid mixture has been brought to a boil, reduce heat to minimum and gently dip the pears. Cover and cook for 15 minutes.
  4. 4. Remove from heat, uncover and allow the pears to cool in the liquid.*
  5. 5. For the syrup, remove the pears from the liquid and sieve. Bring the liquid to a boil and allow the syrup to reduce by 3/4. Keep for service.
  6. 6. Whisk cream with 1/4 cup of maple syrup and ground cardamom.
  7. 7. In a plate, add the whipped cream, a pear and syrup. Top with Oatbox granola.

* It is best to prepare this recipe the day before to allow the pears to cool completely in the cooking liquid.

Cranberry and cardamom poached pears recipe served with whipped cream and Oatbox granola
Cranberry and cardamom poached pears recipe served with whipped cream and Oatbox granola

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