Chocolate yoghurt pears
“A fantastic combination of fresh fruit and chocolate.”
- 500mL water
- 100g caster sugar
- 2 cinnamon sticks
- 4-6 firm, tall pears
For the sauce
- 100g bitter sweet chocolate
- 300g yoghurt
Method
Combine water, sugar and cinnamon sticks in a saucepan and bring to the boil, stirring. Peel the pears, leaving the stem intact, and trim the base flat. Gently poach the pears in spiced water for 15-20 minutes, depending on ripeness.
For the sauce Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Cool slightly and beat in the yoghurt. Add pear syrup by the spoonful to sweeten to taste and bring to pouring consistency.
Drain the pears and stand upright, one to a plate. Spoon or pour the chocolate yoghurt over each pear until completely coated.
Serves 4-6.
