Spiced Poached Pears with Strained Yoghurt
Spiced Poached Pears
1 litre non-alcoholic dry apple cider
¾ cup (180ml) fresh orange juice
½ cup (80g) light brown sugar, lightly packed
1 cinnamon stick
1 vanilla bean, halved lengthways
Generous pinch saffron threads
2 tablespoons thinly shredded orange rind
6 ripe buerre bosc pears, peeled, cored, stalk left intact
1 cup (250g) natural Greek-style yoghurt
To make the strained yoghurt, line a fine mesh sieve with muslin cloth. Spoon in the yoghurt. Place the sieve over a bowl. Cover with plastic wrap and refrigerate overnight or until thick and the liquid has drained.
Place the cider, orange juice, sugar, cinnamon, vanilla, saffron and orange rind in a 3-litre capacity pot over medium to high heat. Bring to the boil for the flavours to infuse.
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. Cool slightly. Pour the syrup over the pears.
Serve pears with the strained yoghurt on the side.