Jo Pratt's Pomegranate Poached Pear Breakfast Pots


Peel the pears and place in a small saucepan, just large enough to fit in the pears. Add the orange zest, sugar and pomegranate juice. Bring to the boil and simmer gently for 20-30 minutes (depending on how ripe the pears are), occasionally turning the pears in the liquid, until they are just tender.

Carefully remove the pears from the pan and leave to cool. Increase the heat and boil the liquid for about 5 minutes, until it has reduced in quantity by about two-thirds and become a little syrupy. The pears and syrup can be stored in the fridge for 2-3 days until needed.

Cut the pears into quarters, remove the core and cut each quarter into smaller pieces. Working in any order, layer up the pears, yoghurt, cereal and some of the syrup in dessert glasses or small bowls.

Finish by scattering the pomegranate seeds over the top. Serve straight away or keep chilled for up to 2 hours until needed.

Hints 'n' Tips

You could poach apples in the same way as the pears, but they will need an extra 10 minutes cooking time. And you can use cranberry juice instead of pomegranate.


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