Poached pears with Philadelphia & pistachio topping
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  • Prep time 15 '
  • Total time 50 '


  • 500 ml red wine
  • 500 ml water
  • 100 g caster sugar
  • 2 x 5 cm pieces orange rind
  • 2 start anise
  • 6 ripe pears, peeled, halved and cored
  • 180 g Philadelphia Lightest
  • 60 ml orange juice
  • 1 tbsp icing sugar
  • 2 tbsp chopped pistachio nuts


  • In a large sauce pan combine the wine, water, caster sugar, orange rind and star anise and bring to the boil. Reduce the heat and simmer for 5 mins.
  • Add the pears and simmer for 20 mins until they are tender all the way through. Remove and allow them to cool. Simmer the liquid and reduce by half then set aside to cool.
  • Combine the Philadelphia, orange juice, icing sugar and pistachios. Place 2 pear halves on each plate an add a spoon of Philadelphia mixture to each and a drizzle of syrup to serve.


  • Use a melon baller to easily remove the cores.

Nutritional Information

Typical values Per Recipe
Energy 5930.0 kj
Energy 1416.0 kcal
Fat 18.6 g
Carb 213.0 g
Protein 27.6 g
Saturated fat 7.2 g
Salt 2.4 g
Dietary fibre 16.8 g
Sugars 211.2 g
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