Coffee Poached Pears

INGREDIENTS

4

firm pears, such as Packham or Beurre Bosc

750 ml

water

1/2 cup

brown sugar

2 Tbsp

Moccona Classic Dark Roast

1

cinnamon stick

1

vanilla bean, split down the centre

1 Tbsp

rum or whisky, optional

To serve

Amaretti biscuits, crumbled

Cream, yoghurt or ice cream, optional

METHOD

1. Peel pears. Cut in half, and carefully scoop out core.
2. Place sugar and water into a large saucepan. Bring to a boil, then reduce heat to low. Add Moccona, cinnamon stick, vanilla, and rum or whisky if using. Stir to combine.
3. Add pear halves to the saucepan and bring back to a simmer. Cover pears with a circle of baking paper and cook 10 - 12 minutes until pears are tender when pierced with the tip of a knife. Remove fruit with a slotted spoon and place in a heat-proof serving bowl.
4. Increase heat to medium-high and simmer syrup for a further 10 - 15 minutes untilreduced by about half. Pour syrup over pears.
5. Serve pears with crumbled amaretti, and a drizzle of coffee syrup.

 Tips

• Vanilla bean can be replaced with 1 tsp vanilla paste, or vanilla extract.
• Prepare pears in advance and store in a covered container in the fridge. Reheat, or allow to come to room temperature, before serving.