Peras escalfadas con miel y especias, yogur y frutos secos

Ingredientes

• 4 ripe Bosc pears
• 4 cups water
• 2/3 cup honey
• 2-inch piece fresh ginger, peeled
• 1 whole star anise (optional)
• 1/4 teaspoon ground cinnamon (or 1 whole cinnamon stick)
• 4 green cardamom pods
• 1 cup Greek yogurt
• 1/4 cup roasted nuts, chopped
• Honey, for drizzling

Preparación

1. 1

   Prepare the pears: Peel each pear carefully while keeping the stems intact for a beautiful presentation. Slice a small portion off the bottom of each pear so they stand upright without tipping over. Set the pears aside.

2. 2

   Make the poaching liquid: Pour 4 cups of water into a large pot sufficient to hold four pears lying on their sides without overlapping. Add honey, peeled ginger, star anise, ground cinnamon or cinnamon stick, and cardamom pods to the water.

3. 3

   Heat the liquid: Warm the poaching liquid to about 160°F (71°C), ensuring it’s steaming gently but not boiling. This low temperature allows the pears to slowly absorb the flavors without becoming mushy.

4. 4

   Poach the pears: Gently place the pears into the warm liquid on their sides. Let them poach for 15 minutes. Since the liquid will cover only half the pears, carefully flip each one over and poach for an additional 15 minutes. Check doneness by piercing the bottom of a pear with a knife; it should slide in easily but without the pears becoming too soft.

5. 5

   Remove and cool: Using a slotted spoon, carefully lift the pears out of the liquid and place them upright on a plate to cool slightly.

6. 6

   Reduce the syrup: Bring the remaining poaching liquid to a simmer and reduce it by half. This intensifies the spices and thickens the syrup, perfect for drizzling over the pears.

7. 7

   Plate and serve: Spread Greek yogurt on individual plates or a serving dish. Place the poached pears upright on the yogurt. Sprinkle chopped roasted nuts on top and drizzle with the spiced syrup for a flavorful and visually stunning dessert. Enjoy immediately.