Poached pears in spiced tea
This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Low-fat
- Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
- Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.
Emily's tip
This recipe works well with plums, too. You could also try using whatever fruit teas you have at home and adding a cinnamon stick and vanilla pod in with the poaching liquid, if you have them.
131 kcalories, protein 1g, carbohydrate 34g, fat 0 g, saturated fat 0g, fibre 4g, sugar 34g, salt 0.02 g
Recipe from Good Food magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13144/
http://www.bbcgoodfood.com/recipes/13144/
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Ingredients
- 50g golden caster sugar
- 1 tbsp clear honey
- 1 tbsp redcurrant or cranberry jelly
- 2 spiced fruit tea bags (Pukka's 'revitalise' is good, or apple & cinnamon)
- 4 firm pears , peeled, halved and core scooped out with a spoon
- handful fresh cranberries
- yogurt or sweetened crème fraîche with a little orange juice or zest, to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Low-fat
Ingredients
- 50g golden caster sugar
- 1 tbsp clear honey
- 1 tbsp redcurrant or cranberry jelly
- 2 spiced fruit tea bags (Pukka's 'revitalise' is good, or apple & cinnamon)
- 4 firm pears , peeled, halved and core scooped out with a spoon
- handful fresh cranberries
- yogurt or sweetened crème fraîche with a little orange juice or zest, to serve
131 kcalories, protein 1g, carbohydrate 34g, fat 0 g, saturated fat 0g, fibre 4g, sugar 34g, salt 0.02 g
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26 October 2009
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13 December 2009
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01 November 2010
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