Cinnamon poached pears with a cream sauce

 ’This post is an entry into the Nuffnang ‘Fresh Recipe’ Network Competition, thanks to BRITA. Check out betterwithbrita.com for inspiration and exclusive recipes by Gary Mehigan’.

I am a filtered water convert. Up until a few months ago, I was always a tap water girl.

Brett would be forever complaining about the taste of the kettle water, and now, being a black tea drinker, I have to agree with him and finally get it.

I no longer use the town tap water to fill my water bottle, or the kettle, something I thought I'd never do. I use the water from the filtered rain water tap that he installed, right at the kitchen sink. Just secretly, I am loving it.

Here's a recipe that I use my filtered water for, using delicious, in season, Beurre Bosc pears. It's easy, you probably already have all the ingredients in your pantry.

Using filtered water in this recipe ensures that the you get the most out of the flavours in your dish, without the added, tainted taste, of unfiltered water.

Cinnamon poached pears

2 beurre bosc pears
400 ml filtered water
200 grams sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla essence
1 tablespoon lemon juice
100 mls cream

Place water, sugar, cinnamon, vanilla essence and lemon juice in a small saucepan. Bring to the boil, stirring to dissolve the sugar. Turn down the heat to a simmer.

Peel the pears and lower into the saucepan. If they are not submerged in the liquid, lay them down and occasionally turn so they cook evenly. Cook for 10-15 minutes. 

Take the pears out and drain on a wire rack.

Reserve 100 mls of the poaching liquid. 

Place the reserved liquid back in the saucepan with 100 mls of cream. Bring to the boil and cook for 5 minutes.

Drizzle over the plated pears. Serve with a scoop of vanilla ice cream(and some of my lime and poppy seed biscotti).

The aussie pear cookbook.

I was sent this lovely cookbook last week. It is the second from Australian Pears, the industry body for aussie pear growers, to motivate and inspire Aussie cooks to use more local produce. It worked with me!

I made this delicious Caramel and Pear ice cream yesterday from the cookbook. I used Beurre Bosc pears(they are the brown ones) I had bought on our big shopping day earlier last week. It's the first time I have made my own ice cream and it was more than delicious. It was ridiculously delicious!

I also poached a pear and made a cream sauce from the poaching liquid! In the name of taste testing I had this for breakfast this morning. Bloody yum! Served with my apple cake, which you could also make with pear puree. Substitute the apple and quince for pear.

You never know what could happen in the day, best to have dessert for breakfast!

As of the 7th July you can get yourself a copy for free, with any purchase of a kilo pears from Woolworths. After the 28th July, it will only be available from selected retailers for $12.95.

Within it's pages, are 66 delicious recipes along with beautiful and mouthwatering photography(and isn't that the best thing about cookbooks!). Aussie chefs and cooks including Guy Grossi, Maggie Beer, Stephanie Alexander and Fast Ed have contributed their best pear recipes ranging from breakfast, snacks, lunch, dinner and desserts. 

Pears are rich in fibre, which can lower cholesterol. They are low GI, offering longer lasting energy, helping keep blood glucose levels in control.

Pears will ripen naturally in the fruit bowl(where mine go straight to) and when they are ripe, store in the fridge to keep them fresher for longer. 

To ripen a pear quickly, place them in a brown paper bag with a banana. This goes for any fruits, the banana emits a natural gas that hastens ripening. If pears become too soft, add them to soups or smoothies for extra richness.

You'll find more information and delicious recipes at the Australian Pears website or on their Facebook page.

I suggest you get yourself down to Woolies, grab a kilo and nab yourself a cookbook(while they are free!). Even for the $12.95, it is great value, a fantastic recipe book.