Orange and Cinnamon Poached Pear with Vanilla Bean Baked Custard
This absolutely beautiful dessert is a healthy version of an old-time favourite. Cinnamon is a beautiful, warming herb that helps stimulate digestion and has been found to help keep blood sugar levels balanced. Orange peel is abundant in flavonoids, which act as powerful antioxidants, have anti-inflammatory action and aid vitamin C function in the body. Flavonoids found in orange peel have been found to help reduce the risk of skin and lung cancer. Orange peel is also rich in vitamins C and A, two important immune-strengthening and antioxidant nutrients.
Serves: 4 custard dishes
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Orange and Cinnamon Poached Pear with Vanilla Bean Baked Custard
This absolutely beautiful dessert is a healthy version of an old-time favourite. Go on, treat yourself.
Servings
Prep time
Cook time
Recipe
Ingredients
- Pears
- 3 tbsp maple syrup or raw honey
- 1 tsp vanilla bean paste
- Rind of small orange
- 1 cinnamon stick
- 4 small pears, peeled
- 2 cups cream
- 2 eggs
- 1 egg yolk
- 3 tbsp maple syrup or raw honey
- 1 tsp vanilla bean
- Cinnamon, to sprinkle
Method
- Preheat oven 150ºC.
- To make pears, heat 4 cups of cold water, maple syrup or honey, vanilla bean, orange rind and cinnamon in saucepan over medium heat. Add pears and simmer for 20 mins until pears start to become tender. Remove from saucepan and set aside.
- Place cream in medium saucepan on medium heat, until it starts to boil.
- In medium bowl, whisk eggs, maple syrup or honey, and vanilla until well combined.
- Slowly pour heated cream into egg mixture, whisking well.
- Pour mixture into 4 individual ovenproof dishes.
- Place dishes on baking tray and bake in oven for around 45 mins, until custard is set.
- Sprinkle with cinnamon, cut pears down middle and place on custards.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
