6.05 Poached Pears w/ Yogurt Syllabub - Baking & Desserts - Low-Fuss
The main problem with a season like this is trying to include sweet recipes that are still considered light. As a result I've had to be a bit inventive using fruit, and this week is obviously no exception.
Usually pears would be poached in a sugar and wine syrup, however my version found a lighter and less complicated way: just use fruit juice instead! As a result, this dessert has almost half the calories of the regular dish (depending on how you serve it, of course).
Recipe makes 4 serves
337 calories (1410 kilojoules) per serve
10.8 grams of fat per serve
For those of you wondering, syllabub is a type of English dessert made by mixing sweetened cream with an acid such as lemon juice. As usual, I won't make any claims that this version is at all traditional.
PART A - POACHED PEARS
4 large pears
600ml apple & blackcurrant juice
1 tsp vanilla paste/extract/essence
1 cinnamon stick
2 star anise
This recipe should work with basically any variety of pear - assuming they're ripe enough - but feel free to use one that poaches well.
I chose apple & blackcurrant juice as it has a nice balance of sweet and tart flavour, plus it imparts some colour while the pears poach. Other possibilities could include pomegranate or cranberry juice.
1. Peel the pears. (Seems fairly straightforward so far, right?)
2. Slice the pears in half lengthways, then remove the cores. (TIP: Use a melon-baller for this.)
3. Pour the juice into a large pan. Add the vanilla, cinnamon and star anise, stir together then place over a medium heat.
4. Once the juice is simmering, place the pears cut-side down into the pan. Allow to poach for approx. 25 minutes, occasionally spooning some of the juice over the tops of the pears.
5. Turn the pears over and poach for a further 10 minutes or until the juice has evaporated down to a syrup.
6. Place the pears and syrup into a bowl, cover, and place aside until serving. (NOTE: These can be served cold or warm and can be stored in the fridge for a few days until needed.)
PART B - YOGURT SYLLABUB
1/2 cup low-fat greek yogurt
100g extra thick cream
2 tbsp honey
Zest of 1/2 orange
The yogurt provides the required acidity as well as some creaminess.
By extra thick cream I mean it should be thick enough to dollop, basically the same consistency as sour cream.
1. Place all ingredients into a bowl.
2. Mix together until combined.
3. Serve with the poached pears (or whatever).
A video of these recipes is also available at https://youtu.be/NLo986QsD3Y.