1.5L, 4 Ingredients or LESS!, Breakfast, Dairy Free, Dessert, Fruit, Gluten Free, Lactose Free
April 4, 2016
2 hrs 10 mins
4 Pears, peeled, cored and cut in quarters
500 mls Espresso coffee, freshly brewed
1/4 cup Brown sugar
1 Vanilla bean, split
Honey Cinnamon Yoghurt/Icecream
100g low fat Yoghurt or Vanilla icecream
1 tbspn Honey
1/4 tspn Cinnamon
1Place coffee, sugar and vanilla bean in slow cooker bowl.
2Turn slow cooker onto high and leave for approx 30 mins.
3Gently place pear quarters in liquid.
4Cover with a piece of baking paper to ensure they stay covered by liquid.
5Replace lid on slow cooker.
6Cook for 1.5-2.5hrs (1.5L Woolworths sc), until pears are tender.
1Remove vanilla bean from poaching liquid prior to serving.
2As a dessert serve pears with poaching syrup and yoghurt or icecream if using.
3Can also be served for breakfast with yoghurt or cereal.
4Pears will keep for 3-4 days in fridge in a firmly sealed container.
1While pears are poaching mix yoghurt or ice cream, honey and cinnamon together in a small bowl. Chill in fridge/freezer until ready to serve.
Submitted by Felicity Barnett
August 14, 2022
Made these for dessert tonight- omg they were yummy. Thanks for the recipe.
May 14, 2017
My daughter made these for us. I loved them. You can adjust coffee strength to suit your taste. Served with ice cream and had the syrup drizzled over the top.
October 1, 2016
These were devine … will be making again! So easy and could have had second helping – I din’t have a vanilla pod, but just just vanilla paste
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