Cinnamon ice cream
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Tea-poached pears
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g golden caster sugar
- 1 tbsp clear honey
- 1 tbsp redcurrantor cranberry jelly
- 2 spiced fruittea bags (Pukka's 'revitalise' is good, or apple & cinnamon)
- 4 firm pearspeeled, halved and core scooped out with a spoon
- handful fresh cranberries
- yogurt or sweetened crème fraîchewith a little orange juice or zest, to serve
Nutrition: per serving
- kcal131
- fat0g
- saturates0g
- carbs34g
- sugars34g
- fibre4g
- protein1g
- salt0.02glow
Method
step 1
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.
step 2
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.
