• 3 cups (750 ml) of cranberry juice
• 2/3 cup of dry white wine
• 2 cardamon pods bruised
• 1/2 vanilla bean, halved lengthways
• 4 medium beurre bosc pears.
Combine juice, wine, cardamon and vanilla bean in large saucepan. Add peeled pears to pan and bring to boil and reduce heat to simmer covered for about 25 mins.
Remove pears from syrup, and strain syrup into medium heatproof bowl. Return 2 cups of the strained syrup to same pan( discard remaining syrup) Bring to boil and cook uncovered for about 15 mins or until syrup is reduced by half . Serve pears hot or cold with syrup and good natural yoghurt.
If you prefer a slightly sweeter taste, drizzle with a little honey when serving.
Gluten Free: yes
Added Sugar: yes
Lactose Free: no