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Poached Pear Jellies

Georgie Cole

Poached Pear Jellies recipe, brought to you by MiNDFOOD.

Poached Pear Jellies

Serves 4

4 small pears, peeled and cored

2 cups apple and

cranberry juice

1 bay leaf

1 cinnamon stick

1 tbsp agar-agar powder

100g raspberries

8 mint leaves

1 Put pears in a saucepan with apple and cranberry juice, 2 cups water, bay leaf and cinnamon stick. Cook over medium heat for 10 minutes or until pears are soft. Remove pears and allow to cool slightly.

2 Strain cooking liquid and discard spices. Reserve 2 cups liquid and return to saucepan. Add agar-agar and stir over low heat until dissolved.

3 Stand pears upright 
in 4 serving glasses and 
sprinkle with raspberries 
and mint. Pour liquid into each glass until halfway 
up pear and put aside to 
set at room temperature 
(takes about 2 hours).

TIP: you can use gelatine instead of agar-agar, following the directions on the packet for the setting quantities. However, the jellies need to be refrigerated to set, which takes about 4 hours.

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