Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
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Thursday, February 26, 2026
Written by
Karina Saropina
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
Wednesday, February 4, 2026
Written by
Karina Saropina
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A crisp, colourful salad layered with leafy greens, radish, fennel and herbs. Light, fresh and full of texture, it is an easy way to bring the taste of summer to the table.
Wednesday, January 14, 2026
Written by
Karina Saropina
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Start the morning with a creamy smoothie bowl topped with fresh fruit, seeds and crunchy extras. Colourful, energising and packed with flavour in every spoonful.
Thursday, December 19, 2024
Written by
Karina Saropina
Matcha Coconut Smoothie to start your day
Reset your mornings
Creamy coconut and earthy matcha come together in a smooth, refreshing blend. Light, energising and easy to make, it is a simple way to start the day well.
Tuesday, September 17, 2024
Written by
Karina Saropina
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad Sweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
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Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Summer on a plate
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A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
More articles
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
What we stand for...
Nutrifresh is a brand that drives change, our mission is to bring back the taste of real, nutrient delivering, wholesome, simple ingredients.
Find Nutrifresh out in the wild at the following stores worldwide.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
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Thursday, February 26, 2026
Written by
Karina Saropina
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
Wednesday, February 4, 2026
Written by
Karina Saropina
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A crisp, colourful salad layered with leafy greens, radish, fennel and herbs. Light, fresh and full of texture, it is an easy way to bring the taste of summer to the table.
Wednesday, January 14, 2026
Written by
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A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Start the morning with a creamy smoothie bowl topped with fresh fruit, seeds and crunchy extras. Colourful, energising and packed with flavour in every spoonful.
Thursday, December 19, 2024
Written by
Karina Saropina
Matcha Coconut Smoothie to start your day
Reset your mornings
Creamy coconut and earthy matcha come together in a smooth, refreshing blend. Light, energising and easy to make, it is a simple way to start the day well.
Tuesday, September 17, 2024
Written by
Karina Saropina
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad Sweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
More articles
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
More articles
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
What we stand for...
Nutrifresh is a brand that drives change, our mission is to bring back the taste of real, nutrient delivering, wholesome, simple ingredients.
Find Nutrifresh out in the wild at the following stores worldwide.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
More articles
Thursday, February 26, 2026
Written by
Karina Saropina
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
Wednesday, February 4, 2026
Written by
Karina Saropina
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A crisp, colourful salad layered with leafy greens, radish, fennel and herbs. Light, fresh and full of texture, it is an easy way to bring the taste of summer to the table.
Wednesday, January 14, 2026
Written by
Karina Saropina
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Start the morning with a creamy smoothie bowl topped with fresh fruit, seeds and crunchy extras. Colourful, energising and packed with flavour in every spoonful.
Thursday, December 19, 2024
Written by
Karina Saropina
Matcha Coconut Smoothie to start your day
Reset your mornings
Creamy coconut and earthy matcha come together in a smooth, refreshing blend. Light, energising and easy to make, it is a simple way to start the day well.
Tuesday, September 17, 2024
Written by
Karina Saropina
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad Sweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
More articles
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Ooooh what a lovely pear
Written by
In-House Recipe Writer
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
INGREDIENTS
POACHED PEARS
4 ripe but firm pears (Conference, Bosc or Williams), peeled with stems left on
750 ml / 3 cups water
250 ml / 1 cup apple juice
80 g / ⅓ cup maple syrup or honey
1 cinnamon stick
2 star anise
3 strips orange zest
1 tsp vanilla extract
1 tbsp lemon juice
CREAMY VANILLA SAUCE
250 ml / 1 cup Greek yoghurt or crème fraîche
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp orange zest
TO SERVE (optional)
toasted flaked almonds
crushed pistachios
fresh mint leaves
a light dusting of ground cinnamon
METHOD
Combine the water, apple juice, maple syrup, cinnamon stick, star anise, orange zest, vanilla extract and lemon juice in a medium saucepan. Bring to a gentle simmer, stirring until the sweetener has dissolved.
Carefully lower the peeled pears into the poaching liquid. They should be mostly submerged. Cover with a lid or a circle of baking paper and simmer gently for 20 to 30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.
Remove the pears from the poaching liquid and allow them to cool slightly. Continue simmering the liquid for another 10 to 15 minutes until it has reduced into a light syrup.
Meanwhile, whisk together the Greek yoghurt (or crème fraîche), maple syrup, vanilla extract and orange zest until smooth and creamy. Chill until ready to serve.
Spoon a generous layer of the creamy sauce onto each serving plate. Place a warm poached pear on top and drizzle with a little of the reduced poaching syrup.
Finish with toasted flaked almonds, crushed pistachios, fresh mint or a light dusting of cinnamon, if desired.
Serve warm or chilled for an elegant dessert that’s lightly spiced, delicately sweet and beautifully balanced.
NUTRITIONAL INFO per serving
Calories: 246 (12%) Sugars: 28 g (31%) Fats: 8 g (11%) Saturates: 3 g (15%) Proteins: 5 g (10%) Carbs: 41 g (16%).
More articles
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
What we stand for...
Nutrifresh is a brand that drives change, our mission is to bring back the taste of real, nutrient delivering, wholesome, simple ingredients.
Find Nutrifresh out in the wild at the following stores worldwide.