Spiced Poached Pears with Rosewater Coconut Cream

Sweet, spicy and warming, this is a great autumn dessert, and very easy to prep for the day before.

Serves 4

what you need

for the pears

4 just ripe pears, peeled (keep the stem intact)

2 cups dry red win

1/3 cup coconut sugar

3 whole star anise

2  cinnamon sticks

3 whole cloves

2 cardamom pods, smashed

1 vanilla bean, split and scraped     

for the coconut whipped cream  

2 tablespoons icing sugar mixture

2 teaspoons rosewater

For the garnish

Toasted almond flakes

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what to do

For the pears

Combine the wine, sugar, spices and vanilla bean in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the pears and bring to the boil. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears are tender. Use a slotted spoon to transfer pears to a heatproof bowl. 

Increase heat to high and bring the syrup to the boil. Cook, stirring occasionally, for 10 minutes or until syrup thickens slightly. Pour over the pears and set aside for 10 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours to chill. 

For the rosewater coconut cream

Place the coconut cream, icing sugar and rosewater in bowl and whip on high until stiff peaks form.

Transfer the pears to a serving dish and drizzle with syrup. Serve with rosewater coconut cream and toasted almonds.

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