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- 300gm x good greek yoghurt
- 1 x vanilla bean
- 4 x hard pears
- 2 x star anise
- 1 x cinnamon stick
- 1/3 cup x sugar
- 1 x orange
- 3 x juniper berries
- 1 TBS x honey
Firstly split the vanilla bean, add the seeds to the yoghurt, reserve pod, add honey to yoghurt and mix well. Put in damp cheesecloth/clean tea towell, tie into a ball with a rubber band, leave to hang over a sink for at least 6 hours, gently squeezing every now and then.
Core the pears with a melon baller.
Add all the spices, sugar and chunks of orange zest and the juice to about 500ml of water, bring up to poach.
Add the pears and poach for 15 minutes, take out to cool, put oven on 150 C. Bring remaining liquid to boil, to reduce to a syrup, strain out the spices and peel.
When the pears are cool enough to handle, stuff the hollows with the hung yoghurt, and bake for 20 minutes.
Serve with the syrup and maybe some ice-cream.
The photo is them made into a cake.