Turmeric – cinnamon poached pears with coconut yoghurt
Poached pears make a great dinner party dessert and can be prepared in advance. The trick is not to overcook them.
To get the best results, make sure not to use over-ripe pears for this recipe. Cinnamon complements the fragrant flavour of the pear without overpowering it and the turmeric gives it a striking colour.
1 litre water
300g caster sugar
1 cinnamon stick
1 tsp ground turmeric
1 lemon juice
8 pears (peeled but stalk kept intact)
Coconut yoghurt or other dairy-free yoghurt plus chopped nuts for serving.
Put everything in a stainless steel saucepan – place it on the hob and bring it to boil. Once it is boiling, reduce the heat down to a simmer. Cook the pears until soft but firm. (check with a pairing knife – the knife should go through easily, but the pear should hold its shape and stay firm).
Let the fruit cool in the syrup. It can be served hot or cold.
Smear a dollop of coconut yoghurt on the plate, place the pear carefully on top and sprinkle with toasted, chopped nuts (hazelnuts go beautifully).