Cider poached pears with maple cinnamon granola

Name: Cider poached pears with maple cinnamon granola
Total time: 1 h
Yield: Serves 4
Ingredients: 800ml -1 litre dry cider; 1 strip lemon peel; 50g caster sugar; 1 cinnamon stick; 4 ripe but firm pears; to serve vanilla ice cream; 3 tbsp coconut oil; 4 tbsp maple syrup; 1 pod vanilla seeds scraped out; 1 tsp ground cinnamon; 100g rolled oats; 50g flaked almonds; 50g pecans chopped; 2 tbsp sunflower seeds

Published: September 19, 2016 at 8:39 AM

Save recipe

Serves 4

Easy

Total time: 1 hr

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This recipe for cider poached pears with maple cinnamon granola makes an easy but delicious vegetarian dessert for four

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make these cider-poached pears, then check out our poached pears with chocolate sauce, pear pie, pear tarte tatin and more pear recipes.

Ingredients

Nutrition

800ml -1 litre dry cider
1 strip lemon peel
50g caster sugar
1 cinnamon stick
4 ripe but firm pears
to serve vanilla ice cream

GRANOLA

3 tbsp coconut oil
4 tbsp maple syrup
1 pod vanilla

seeds scraped out
1 tsp ground cinnamon
100g rolled oats
50g flaked almonds
50g pecans

chopped
2 tbsp sunflower seeds

Nutrition: per serving

kcal632
fat29.7g
saturates9.3g
carbs62.4g
sugars45.7g
fibre9.1g
protein10.8g
salt0.1g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. To make the granola, melt the oil, maple syrup, vanilla seeds (keep the pod for the pears) and ground cinnamon in a small pan over a low heat until combined. Tip the remaining ingredients into a bowl with a pinch of salt, pour over the warmed liquid and mix well until everything is coated. Tip onto a baking paper lined tray and cook for 30 minutes until golden and crunchy. Stir every 10 minutes so the whole mix dries and toasts evenly. Allow to cool.
step 2

To make the pears, heat 800ml cider, the lemon peel, sugar, cinnamon stick and leftover vanilla pod in a wide pan or high-sided frying pan on a low heat until the sugar dissolves. Meanwhile, peel, halve and core the pears trying to keep the stalk intact. Cut a thin slice off the rounded side of the pear so they sit flat when cut-side up. Add to the poaching liquid (add more cider if you need to, to cover the pears) and cover the pan with a round piece of baking paper as big as the pan with a small hole cut into the middle to let out the steam. This holds the pears in the liquid and prevents them discolouring. Simmer for 20-30 minutes until the pears are tender, and slide off a knife easily. You can make these ahead and keep in the liquid off the heat until serving.
step 3

To serve, add the pear halves to 4 plates, top with a scoop of ice cream and scatter over the granola. The remaining granola will keep for 7 days in a sealed container and is great with yogurt for breakfast.

More dinner party desserts to try here...

Buttermilk and sage panna cotta

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue