Spiced Poached Pears with Homemade Labne
Spiced Poached Pears
1 litre non-alcoholic dry apple cider
2/3 cup fresh orange juice
½ cup (80g) light brown sugar, lightly packed
1 cinnamon stick
1 vanilla bean, halved lengthways
1 teaspoon saffron threads
2 tablespoons thinly shredded orange rind
6 ripe buerre bosc pears, peeled, cored, stalk left intact
1 cup natural Greek-style yoghurt
To make the labne, line a fine mesh sieve with muslin or kitchen cloth. Spoon in the Greek yoghurt. Place over a bowl. Cover and refrigerate overnight or until thick.
Place the cider, orange juice, sugar, cinnamon, vanilla, saffron, orange rind in a 3-litre capacity pot over medium to high heat. Bring to the boil.
Reduce heat and carefully add the pears. Simmer for about 15 minutes or until softened. Remove pears with a slotted spoon and transfer to a bowl. Cover and set aside.
Continue simmering cider mixture over medium heat for about 20 minutes or until reduced by two thirds. Pour the syrup over the pears and allow to cool.
Arrange pears on a serving platter. Spoon over the syrup. Serve with the labne on the side.
RECIPE NOTES: Serve with the aromatics on the serving platter for presentation