“This is the ultimate breakfast indulgence. You could also serve the poached pears with leftover cake, flapjacks or warm oats.” – Bianca Strydom
- 6 pears, peeled
- 250 g sugar
- 1 vanilla pod
- 1 cup brandy
- 1 lemon wedge
- 3 bay leaves
- 1 Woolworths chocolate hazelnut croissant wreath
- 250 g crème fraîche
1. Place the pears in a saucepan with the sugar, vanilla pod, brandy, lemon and bay leaves. Bring to a boil, then reduce to a simmer and cook for 25 minutes, or until tender. Allow to cool in the poaching liquid.
2. Prepare the wreath according to package instructions. Serve the wreath with the poached pears and crème fraîche.
Cook’s note: Prepare the pears the day before and allow them to cool in their poaching liquid overnight.
Photographs: Jan Ras
Food assistant: Emma Morey