This recipe reminds me of cold winter ski holidays in Austria, where they subtly and beautifully use cinnamon to flavour all the best dishes.
Poaching pears allows the fruit to sweeten and go gorgeously soft, meaning it feels like something of an indulgence.
I served my poached pears over a bed of cacao and date granola, but they taste equally amazing with porridge, ice cream, or on their own as a snack.
Ingredients (for one);
1 cup nut milk ( I used cashew )
1 teaspoon cinnamon
1 teaspoon Manuka honey
Heat a pan with teaspoon of coconut oil, quarter the pear and fry off until golden on each side. I did this for one minute on each side.
In a separate pan heat the nut milk with the cinnamon and honey until hot.
Put the pears into a bowl (with granola, porridge etc ) and then pour over the hot nut milk. I like to leave it to soften for a couple of minutes before eating.