For the poached pears
500ml dry white wine
20 cardamom pods, lightly crushed
1T fresh thyme
½t fresh ginger
2T orange rind
1T lemon, freshly squeezed
6 pears, peeled
For the thyme yoghurt
500g plain Greek double cream yogurt
2T fresh thyme
1T castor sugar
150g castor sugar
10g pistachio nuts, shelled
To poach the pears, pour the wine into a saucepan. Add the sugar, cardamom, thyme, ginger, orange rind, lemon juice and a pinch of salt and bring the mixture to a light simmer.
Place the pears in the syrup, cover and simmer for 15 to 20 minutes, depending on the size of the pears. When they become slightly soft to the touch, remove from the saucepan and reduce the syrup by two thirds. Place the pears back into the syrup and leave to stand for 15 minutes.
To make the thyme yoghurt, mix all ingredients together. To serve, place a dollop of yogurt in each bowl and place a pear on top. Drizzle syrup over the pears and garnish with pistachio nuts.
Originally published in HL November 2016.