Ingredients

The following ingredients have 4 Servings
  • 4 Pear
  • 1 pinch Saffron
  • 0.667 cup white wine
  • 0.25 cup honey
  • 1 Cinnamon stick
  • 0.375 cup cream (at least 30 % fat)
  • 0.5 cup Yogurt
  • Cinnamon stick (to garnish)

Instruction

  • Peel the pears, cut into wedges and remove the cores. Leave the stalks in place if possible. Put the white wine into a pan with the saffron, honey and cinnamon stick and bring to the boil. Add the pear wedges and poach for 3 minutes. Carefully lift out with a skimmer, drain and leave to cool. Simmer the poaching liquid until slightly reduced, then leave to cool and remove the cinnamon stick.
  • Whip the cream until stiff and fold into the yoghurt. Divide the pear wedges between 4 glasses and add a little of the poaching liquid. Spoon the cream and yoghurt mixture over the pears and sprinkle with the remaining liquid. Serve garnished with cinnamon sticks.