AUTUMN IN SPRING

CINNAMON & RED WINE POACHED PEARS

NEED:

• 4 brown (beurre bosc) pears
• 3 cups water
• 1 cup red wine
• 1.5 cups sugar (brown or white)
• 1 cinnamon quill/ 1 tsp ground cinnamon
• plain yoghurt
• nuts (any kind)

DO:

• Add water, wine and sugar in a saucepan and bring to the boil, stirring so the sugar dissolves
• Meanwhile, peel pears, leaving stem on ('cause it looks pretty)
• Place pears and cinnamon in the pot and cover with a square of baking paper (or half-cover with lid) and let simmer for about 30 minutes, turning pears occasionally
• Serve warm with some of the liquid, as well as a few spoons of yoghurt & sprinkled with chopped nuts.

Taken with a Canon 600D

The weather in Sydney has been pretty miserable for the past few days and it's hard to believe that summer is only a week away. Suitably, this recipe is very Autumny and perfect for days like today. As a dessert it's very healthy (I may or may not have had this for breakfast). I find the yoghurt balances the sweetness of the poaching liquid out nicely and the nuts add interesting texture. The taste reminds me of drinking mulled wine at some of the amazing German Christmas markets last year.