Poached Pears in cinnamon and vanilla (Resep vir Diabete)
Ingredients
7 ripe pears, peeled and cored
625 ml water
1 cinnamon stick
1 vanilla pod, split lengthways
10 ml mixed spice
4 peppercorns
50 grams PnP walnuts
15 ml xylitol
1 tub fat free plain yoghurt, for serving
Method
Purée 2 pears and place in a saucepan with remaining peeled pears, water, cinnamon, vanilla, mixed spice and peppercorns.
Cover and simmer until cooked through.
Heat a non-stick pan and toast walnuts and xylitol until caramelised.
Cool slightly and roughly chop.
Serve pears scattered with nuts, with a dollop of fat-free plain yoghurt.
