river cottage

RIVER COTTAGE: PEARS POACHED IN PERRY, FROZEN YOGHURT & OAT BISCUIT

RiverCottage_PoachedPear

All the different elements of this dessert can be prepared in advance making the final assembly really easy.

INGREDIENTS

FOR THE PEARS

4 pears
500ml Perry or cider
3 cloves
1 cinnamon stick
150g sugar

FOR THE YOGHURT

500ml full fat yoghurt
100g sugar
1/2 lemon zest and juice
pinch of salt

FOR THE OAT BISCUITS

75g wholemeal flour
1 tsp baking powder
75g porridge oats
75g sugar
75g butter
1 tbsp golden syrup
1 tbsp milk

METHOD

FOR THE PEARS

Begin by peeling the pears, leave the stalk on the top and scoop out the seeds with a teaspoon.

Next bring the Perry, spices and the sugar to the boil and simmer for 5 minutes. Put the pears in the pan and cover with a circle of greaseproof paper. Simmer the pears for 10 -15 minutes, depending on the firmness of the pear then set aside to cool.

FOR THE YOGHURT

To make the frozen yoghurt, mix the yoghurt with the lemon juice, zest and sugar until dissolved. Put the yoghurt in the freezer, bring it out every hour to whisk and break it up. Do this 3-4 times until frozen.

FOR THE OAT BISCUITS

Finally for the oat biscuits, preheat the oven to 180C/fan 160C/gas 4. Line a baking tray with baking parchment. Sift flour into a bowl. Mix in baking powder, porridge oats and sugar.

Next melt butter, syrup and milk in a saucepan. Once melted add to the premixed dry ingredients. Mix well until combined and then spoon onto a baking tray and shape into rounds. Bake in a preheated oven for 10 to 15 minutes, or until golden brown. Leave to cool for 5 minutes before removing from tray.

To serve place a poached pear in a bowl and add a generous scoop of frozen yoghurt and one oat biscuit.

SERVING SUGGESTIONS

If you have time reduce a little of the spiced Perry to a syrup and pour over the yoghurt before you serve it.

Recipe and Photo:  River Cottage

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