I made poached pears…soaked in a nice Cabernet Sauvignon Merlot and served over thick Greek yogurt. This makes a lighter dessert but you can substitute it for a nice Vanilla Bean ice cream. It’s essential to use a nice ice cream here for maximum flavour.
Here is what you’ll need to serve 4:
2 small pears Forelle pears
250 ml red wine
1/2 cup sugar
1 large cinnamon stick
1 green cardamom pod
half grapefruit rind
Peel and quarter pears – leave the stems attached. Place side down into saucepan (don’t overcrowd – they should be in a single layer). Pour over the wine, sugar, cinnamon stick and cardamom. Bring to a boil, add in grapefruit rind, cover and simmer for 15 min.
Remove pears (liquid should be reduced by half at this point) and set aside. Reduce the remaining liquid until it becomes very thick (about 5 min more…).
Fill four dessert glasses with yogurt and drizzle liquid around yogurt. Centre the fruit and garnish as desired. Drizzle remaining liquid…Enjoy!