Happy October everyone!
With the change of seasons into fall, I can’t help but get excited about fall fruits, vegetables, and warm, cozy meals. Today, I want to share one of my favorite breakfast recipes for the cooler months: these warming ginger, cinnamon, and honey poached pears with creamy Greek yogurt, granola, and pistachios. If you’ve never poached fruit, don’t worry – you’d be surprised at how easy it is! Feel free to experiment with different spices and toppings here; the opportunities are endless. These poached pears keep great in the fridge to be used as a quick topping for future breakfasts (tastes fantastic over oatmeal – as seen here), or paired with a bit of vanilla ice cream for dessert.
I hope you guys enjoy these! Have any of you ever poached fruit before? Let me know in the comments if you have a recipe I must try!
RECIPE: GINGER, CINNAMON & HONEY POACHED PEARS WITH GREEK YOGURT, PISTACHIOS & GRANOLA
Time: 30 minutes | Serves: 4
- For the poached pears:
- 2 large pears (I used Bosc), peeled, cored, and quartered
- approx. 3/4 inch piece of fresh ginger, peeled and grated**
- approx. 2 tbsp honey**
- approx. 1 tbsp ground cinnamon**
- **Adjust these amounts to taste, experimenting with different spices as desired
- In a large pot of about 3 cups water (enough to cover pears), place freshly grated ginger, honey & cinnamon. Bring to a low boil.
- Add pears (that have been peeled, cored, and quartered).
- Keep liquid at a simmer until the pears are cooked through, about 20 mins. Poking them with a fork will tell you if they’re ready!
- Remove from heat and allow pears to cool in the liquid.
- Top bowls of yogurt with 2 pear quarters. Add granola, pistachios, some freshly grated ginger, a sprinkle of cinnamon, and additional honey if needed. Feel free to experiment with toppings and spices as you wish!
- Store extra pears with the liquid in a covered container. Will keep in the refrigerator for about 5 days.