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dessert recipes | serves 2
1. Put all ingredients except the pears and cream in a saucepan just large enough to hold the pears. Pour in 500ml water and bring to the boil. When the sugar has dissolved, reduce the heat and lower the pears into the syrup. Simmer gently for 1012 minutes until tender, then remove from the heat and leave to cool. Serve the pears with double cream and 4 tablespoons of poaching liquid per person.
Per serving 248 cals, 0.2g fat (0g saturated), 0.6g protein, 59.8g carbs, 59.3g sugars
Recipe Anna Hansen
Photo David Loftus
from Issue 26
ingredients 2 pears, peeled
200g granulated sugar
Peeled zest and juice of 1 lemon
Peeled zest and juice of 1 orange
1 cinnamon stick (or cloves, allspice, star anise or a combination)
Double cream, to serve