food, Recipes

Poached Pears with Thyme Yoghurt

Judd van Rensburg & Graeme Wyllie


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.