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Poached Pears with Star Anise and Cashew Cream

Natasha Corrett and Vicki Edgson
  • Serves: 4
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

A perfect quick and easy sweet fix and after-dinner treat, particularly for those who want to clear their palate after a meal.


  • 4 ripe firm pears, peeled, quartered and cored
  • 5 star anise
  • 30 g (1¼ oz) agave syrup
  • 150 g (1 oz/1 cup) raw cashews
  • ½ teaspoon vanilla extract


Preheat the oven to 160°C/325°F/gas mark 3.

Place the pear quarters in an ovenproof dish large enough to hold them without overlapping, add water to half cover the pears, then add the star anise and drizzle over 2 teaspoons of the agave syrup. Bake for about 25 minutes, or until tender.

Meanwhile, whizz the cashews with the vanilla extract and 225 ml (7½ fl oz/scant 1 cup) of water in a blender until smooth and creamy. Transfer to a serving bowl.

When the pears are cooked, remove them from the dish with a slotted spoon and set aside. Pour half the cooking liquid into a pan with 2 of the star anise and the remaining agave syrup and place over a high heat for about 5 minutes, stirring constantly, until the liquid becomes thick and syrupy.

Serve the pears with the syrup, cashew cream and a little of the remaining cooking liquid.

Additonal notes

Taken from Honestly Healthy cookbook by Natasha Corrett and Vicki Edgson (Jacqui Small).

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