Any variety of pear can be used for cooking, but it is best to choose firm pears for this recipe, or they will break up easily -Conference are a good choice.
ingredients
serves 4
4 medium firm pears
1 cup dry cider
thinly pared strip of lemon rind
1 cinnamon stick
2 tbsp light muscovado sugar
1 tsp arrowroot
pound cinnamon, to sprinkle
method
1. Peel the pears thinly, leaving them whole with the stalks on. Place in a pan with the cider, lemon rind and cinnamon. Cover and simmer gently, turning the pears occasionally for 15-20 minutes, or until tender.
2. Lift out the pears. Boil the syrup, uncovered to reduce by about half. Remove the lemon rind and cinnamon stick, then stir in the sugar.
3. Mix the arrowroot with 15ml/ 1 tbsp cold water in a small bowl until smooth, then stir into the syrup. Bring to the boil and stir over the heat until thickened and clear.
4. Pour the sauce over the pears and sprinkle with ground cinnamon. Leave to cool slightly, then serve warm with low fat fromage frais.
