I set out to take this comfort dish to the next level with plenty of aromatic flavours that take me back to spice markets in the streets of Turkey. While this recipe tastes super decadent, it’s also rich in soluble and insoluble fibre, both of which are essential for digestive health. I often suggest them for clients who are repairing their gut. Such a healthy treat!
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Poached Pears
- 2 tbsp grated ginger
- 4 cardamom pods, bruised with the back of a knife
- 1 star anise pod
- 2 tbsp honey
- 1 cinnamon quill
- 3 large pears, peeled, cored & quartered
- Gluten-Free Pistachio Crumble
- ⅓ cup coconut sugar
- ½ cup gluten-free rolled oats
- ¼ cup buckwheat flour
- 2 tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ cup butter or coconut oil, melted
- ½ cup pistachio nuts, chopped
- Pinch Himalayan sea salt
- Yoghurt of choice, to serve, optional
Method
- To poach the pears, prepare a large pot of about 3-5 cups of water (enough to cover pears) and add freshly grated ginger, cardamom, star anise, honey and the cinnamon quill. Bring to a low boil. Reduce to a simmer and carefully add the pears to the water. Cover.
- Cook the pears for about 15-25 mins (depending how ripe they are) on a gentle simmer until they are cooked through. Use a sharp knife and poke them to check they’re nice and soft. They will be ready when there’s no resistance. While the pears are cooking, make the Gluten-Free Pistachio Crumble.
- Preheat the oven to 180°C (160°C fan-forced). Combine all the crumble ingredients in a mixing bowl. Lay out on a baking paper-lined oven tray. Bake for 10-15 mins until fragrant and golden, stirring halfway. Set aside to cool.
- Once the pears are soft, remove them from cooking liquid using a slotted spoon; set aside, covered to keep warm. Remove up to 2 cups of cooking liquid and discard so you’re left with 1-2 cups. Bring the remaining liquid to the boil and cook until reduced to 1 cup (about 15 mins). Strain cooking liquid through a sieve over a bowl and discard solids.
- Serve the poached pears with natural yoghurt (or coconut yoghurt for a dairy-free option). Top with the Gluten-Free Pistachio Crumble and a drizzle of the poached pear syrup.
- Tip: Beurre Bosc Pear works beautifully for this recipe. If they’re not in season you can use apples or stone fruit.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
