A light & healthy winter breakfast or a scrumptious dessert. You decide!

• Serves 2-3
• Preparation & cooking time 25min

INGREDIENTS

• 2 pears, peeled, cored & quarted
• 1 Cinnamon quill
• 1 cup filtered water

METHOD

1. Break Cinnamon quill into the water in a steamer compatible pot, and bring to the boil
2. Place pear quarters in steamer basket over boiling water & steam for approximately 5 min or until soft
3. Remove pears from basket to a bowl to cool

Rhubarb Compote

INGREDIENTS

• 3-4 rhubarb stems, rinsed & chopped into 3cm pieces
• 1 cup filtered water
• 4 d/spns raw sugar or maple syrup

METHOD

1. Place all ingredients in a pot and bring to simmer with lid on. Simmer for 7-9 minutes
2. Remove lid and give the now soft rhubarb a good stir to help dissolve it, turn to low heat and cook with lid off for another 2-3 minutes.
3. Remove from heat and let the rhubarb compote cool.

Serve pears with the rhubarb compote on cereals, pancakes or on their own with some natural yoghurt.

Enjoy!