Pour the wine into a small saucepan along with the orange zest & juice and all the spices.
Bring almost to a boil then add in the pear halves. Turn down the heat and let the pears simmer gently for 20-30 minutes, or until they have slightly softened. Carefully turn the pears over a few times throughout the cooking time to ensure they colour evenly.
Meanwhile heat a dry frying pan and add in the almonds. Toast them until they are golden brown being careful to keep them moving round the pan to prevent burning.
When the pears are cooked, remove them from the wine and plate up. Add a tablespoon of Greek yogurt to each plate and sprinkle with the toasted almonds.
Top Tip: Don’t throw the red wine poaching liquid away when you’re finished, either pour it into a casserole to add a richness, or reduce down to a syrup and sweeten with a little maple or agave syrup and serve with the poached pears.
Poached Pears for Superfood Magazine
Amount Per Serving
Calories 284Calories from Fat 18
% Daily Value*
Saturated Fat 0g0%
Vitamin A 190IU4%
Vitamin C 42.5mg52%
* Percent Daily Values are based on a 2000 calorie diet.