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Rhubarb & pears in cinnamon syrup
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Prep Time:
10 minutes
Cook Time:
18 minutes
Total Time:
28 minutes
Ingredients:
  • 170g (3/4 cup) sugar
  • 310ml (1 1/4 cups) water
  • 1 cinnamon stick
  • 3 7cm-long strips of orange rind
  • 2 packham pears, peeled, halved lengthways, cored
  • 1 bunch (about 600g) rhubarb, trimmed, washed, cut into 5cm lengths
  • 42.00 gm fresh orange juice
Instructions:
  • Combine sugar and water in a saucepan over low heat, stirring until sugar dissolves, about 2 minutes. Add cinnamon stick and orange rind, then bring mixture to a boil over high heat. Let it boil rapidly, without stirring, for 10 minutes until the syrup reduces by half and thickens slightly.
  • Lower the heat to medium-low, and gently place the pears in the syrup. Cook them, turning halfway, for 5 minutes until they are perfectly tender. Carefully transfer the pears to a dish using a slotted spoon, and remove the cinnamon stick and orange rind.
  • Combine rhubarb and orange juice with the syrup in a saucepan over medium heat. Cook uncovered for 3 minutes until the rhubarb is tender. Divide the pears among plates, top with the rhubarb, and drizzle with syrup before serving immediately.

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