MO RECIPES:

BEETROOT POACHED PEARS

June 3, 2024

Enjoy this wonderful winter breakfast, Beetroot Poached Pears straight from the MO Wholefood Cafe kitchen recipe book (try this at selected cafes in store!)

Serves 6 | Vegan | Gluten Free | Dairy Free

 INGREDIENTS

  • 6 pears, peeled

  • 1 - 2 beetroot, peeled

  • 2 tsp of vanilla essence

  • Zest and juice of 1 orange

  • 1 cup of coconut sugar (sub 1/2 cup maple syrup or agave)

  • 750ml water

  • COYO Yoghurt (Optional)

  • Brookfarm GF Granola (Optional)

  • MO Urban Farm Edible Flowers (Optional)

METHOD

  1. Place water, coconut sugar, vanilla, and orange in a medium saucepan and bring to the boil with the lid on.

  2. Whilst waiting for the liquid to heat, finely slice and dice the beetroot and add it to the liquid. The more beetroot you add, the more colour will transfer to the pears.

  3. Once liquid comes to a gentle boil, add the pears. Cook for 10 to 15 minutes depending on how firm you like your pears.

  4. Remove pears, and strain liquid into a bowl. Allow both to cool separately.

  5. Once cooled, quarter the pears and remove any trace of the core. Place pears back in the liquid and keep in the fridge for up to a week.

  6. Serve with your favourite granola, coyo, milk of choice and edible blooms.