THE DAIRY KITCHEN
Red Wine Poached Pears with Cinnamon Yoghurt
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
15 MINS
An ideal autumn dessert when pears are at their peak.
Ingredients
400g reduced fat yoghurt2 cups red wine
2 cups water
1/2 cup caster sugar
2 strips orange rind
1 star anise or cinnamon stick
4 firm pears, peeled, and halved
1 teaspoon cinnamon
2 tablespoons raw unsalted pistachios, chopped
Nutrition (per serve)
| Energy (kj) | 1401 |
| Sugars (g) | 51 |
| Protein (g) | 7 |
| Dietry Fibre (g) | 4 |
| Fat Total (g) | 5 |
| Sodium (mg) | 72 |
| Saturated (g) | 1.5 |
| Calcium (mg) | 180 |
| Carbohydrates (g) | 57 |
| Iron (mg) | 1 |
Method
- Place yoghurt into a paper towel lined sieve over a large bowl. Cover and refrigerate for 1-2 hours or overnight.
- Combine wine, water, sugar, orange rind and star anise in a large heavy based saucepan. Bring to the boil stirring until sugar has dissolved. Reduce heat, add pear halves and simmer for 15 minutes or until tender. Remove halves with half of the liquid. Set aside .Boil remaining liquid until reduced and thickened slightly.
- Mix the yoghurt and cinnamon until well combined.
- For serving, drain pears from liquid, and divide between serving bowls, drizzle with some of the reduced liquid, top with yoghurt and sprinkle with pistachios.
