food, Recipes

Poached Pears with Thyme Yoghurt

Judd van Rensburg & Graeme Wyllie

ingredients

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

method

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. SERVES 6 Originally published in HL November 2016.