Rhubarb & Pears in Cinnamon Syrup

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Rhubarb & Pears in Cinnamon Syrup

 

 

3/4 cup sugar

1 1/4 cups water

1 cinnamon stick

three 7 cm (3 " ) long strips of orange rind

2 packham pears, peeled, halved lengthways, cored

1 bunch (about 600 g / 21 oz) rhubarb, trimmed, washed, cut into 5

cm (2 " ) lengths

8 tsp fresh orange juice

 

 

1. Place the sugar and water in a medium saucepan and stir over low

heat for 2 minutes or until the sugar dissolves. Add the cinnamon

stick and orange rind, and bring to the boil over high heat. Boil

rapidly, without stirring, for 10 minutes or until the syrup reduces

by half and thickens slightly.

 

2. Reduce heat to medium-low, add the pears to syrup and cook, turning

halfway through cooking, for 5 minutes or until the pears are just

tender. Use a slotted spoon to transfer the pears to a shallow dish.

Discard the cinnamon stick and orange rind.

 

3. Add rhubarb and orange juice to syrup. Cook over medium heat,

un-covered, for 3 minutes or until rhubarb is tender. Divide pears

among serving plates. Top with rhubarb and drizzle with syrup. Serve

immediately.

 

 

Serves 4.