Prep Time | 12 h |
Cook Time | 10 min |
Servings |
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Ingredients
- 480 g Yogurt
- 4 Pear(s) (firm ripe)
- 1 Lemon(s) (juice)
- 8 Fig(s) (Calimyrna, dried)
- 8 Apricot(s) (whole and dried)
- 50 g Cherries (or cranberries, dried)
- 1 bottle Wine (riesling)
- 2 Cinnamon (sticks)
- 4 Anise (whole star)
- 1 Vanilla bean (split lengthwise, seeds scrap)
Ingredients
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Instructions
- Line the Yumii straining cloth and place it over a bowl. Place yogurt in the cloth, and wrap securely. Allow to drain overnight in a refrigerator.
- Peel pears, cut in half lengthwise, and pour lemon juice over them. Place pears cut-side down in a large saucepan. Add dried figs, apricots, cherries, wine, cinnamon, star anise, and vanilla bean and seeds. Cover, and bring to a simmer over medium heat. Cook over low heat for 10 minutes, until pears are soft when pierced with a knife but still hold their shape. Uncover; allow fruit to cool in the liquid.
- Remove core from pears using a melon baller. Arrange pear half, dried fruit, and yogurt in compote dishes. Strain remaining poaching liquid, and discard the solids. Drizzle compotes with poaching liquid, and serve.
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