Pears poached with Cranberries and Cinnamon
- 4 large Forelle pears
- 500ml cranberry juice
- 120g caster sugar
- 500ml frozen cranberries
- 2 cinnamon quills
- Copper leaf*
Add the cranberry juice, caster sugar, frozen cranberries and cinnamon quills to an 18cm Le Creuset Signature Round Casserole and bring to the boil. Reduce the heat so that the liquid is simmering and stir until the sugar is completely dissolved.
Peel the pears and add to the pot. Replace the lid and once the liquid has returned to a simmer remove the lid.
Cook the pears for 1 hour, turning after 30 minutes, until the fruit is cooked through and tender.
Remove the pears and set aside.
Bring the liquid to a boil and cook for 5 to 10 minutes or until syrupy. Strain and reserve.
Place each pear in a 10cm Le Creuset Mini Cocotte and spoon over some of the syrup. Wrap a little copper leaf around the stem and serve immediately.
*Note: Copper leaf is not edible.