This quick steamed pears recipe is wonderful served on it’s own for breakfast or a simple winter dessert.
I’ve always been in love with the simplicity of food and how fruits and vegetables can sing their own flavour song when prepared well. But through introducing Banjo to solids, this lesson has really sunk in. When your produce is good, there’s little you ever need to do or add to make something delicious.
These steamed pears are brilliant on their own but I do love to add ghee and cinnamon for a nutritional boost.
Makes: as many as you need to
3 pears, quartered
1 – 2 teaspoons ground cinnamon
1 tablespoon ghee
In a double boiler, bring water to the boil.
Chop pears into quarters and place into steaming basket on top of pot.
I leave the skins on but, if you wanted to, at this step you could peel your pears too. You could also leave this until they’re cooked, the skins will be easier to remove. Just watch you don’t burn your fingers.
Steam pears for approximately 10 minutes. You want them soft that you can cut through them gently with a knife, but not steamed to mush (unless you want that).
In a bowl, add cinnamon and ghee. Add warm pears to bowl and mix well. The ghee will melt and coat the pears in it and the cinnamon.
Store: in the fridge for the week or in the freezer for up to 6 months.
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