Poached pear with spices
Ingredients
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Pears
4
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Palm Sugar
3 tbsp
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Orange Zest
1
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Young Ginger Powder
1 tsp
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Cassia Cinnamon Powder
1 tsp
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Dehydrated Green Kampot Pepper
1 tsp
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Red Wine
1/2 L
Pour the wine into a saucepan. Take the zest of an orange and slice it thinly lengthwise. Add the orange zest, ground cinnamon, ground ginger and a little dried Kampot Green Pepper, about 10 grains, to the pan with the sugar. Bring the mixture to a low heat.
Peel the pears and remove the core at the base. Place the pears carefully in the pan and cook over low heat for 30 to 40 minutes.
Turn regularly until the juice reduces and the pears are tender when the tip of a knife is inserted.
Serve with the remaining syrup, Greek yoghurt and slivered almonds.
