Compote of Poached Fruit and Yogurt

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Compote of Poached Fruit and Yogurt

Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 12 h
Cook Time 10 min
Servings
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)
Prep Time 12 h
Cook Time 10 min
Servings
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)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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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Posted in Fruit.