I had a teeny bit of time one Saturday morning, so I made this healthy yet very satisfying breakfast. There was mango and pear in the fridge, and some greek yoghurt too. I wasn’t quite content with just fruit and yogurt, so I rummaged in the freezer for some rolled oats, toasted it and then drizzled over some Manuka honey. I think the combination of nutty toasted oats and herby honey really lifted the yogurt to a higher level. Not to mention, the mango was nice and fragrant, making it something yummy to look forward to again soon.
There’s no real need for a recipe, but here goes if you must.
1 small mango, skinned, seeded and cubed
1 pear, cored and cubed
1 cup thick greek yogurt
1 handful rolled oats
1 tbsp Manuka honey
Prepare the fruit, lay in a shallow dish and spoon over the yogurt.
Spread the oats in a thin layer in a toaster oven and toast for about 2 minutes or till just brown.
Scatter the oats over the fruit and yogurt, then drizzle over the honey.
Pear poached in red wine is one of those chi-chi restaurant desserts that’s actually quite a no-brainer to make at home. It’s so much easier yet somehow more impressive than baking a cake. I made some the other night and it was such a revelation!
Here’s where all the leftover red wine stashed in the freezer comes in useful. Or you could just use any cheap not-too-sweet red. Use as many or as few of the spices as you like. I think the poaching liquid ends up like mulled wine with all the spices!
For dessert, I reduced some poaching liquid to make a sauce. I left the pears soaking in the rest of the poaching liquid overnight. The next morning the pears deepened to the darkest purple ever. This time, I didn’t bother with a reduction and just had them cold as a fancy fruit compote with my thick yogurt. Both were very yummy.
½ bottle red wine
4 black peppercorns
4 green cardamom pods
½ stick cinnamon
1 star anise
lemon peel from ½ lemon
½ cup sugar
Combine wine with spices, lemon peel and sugar in a saucepan. Bring to a simmer on low heat.
Get on with peeling and coring the pears. Cut each pear into eight.
By now the poaching liquid should be at least warm. Lower pears into poaching liquid and keep on a low simmer for 20 minutes or till pears are soft.
For serving immediately, fish out the pears and boil the poaching liquid till the resulting syrup coats the back of a spoon. Drizzle the sauce over the pears and serve with Greek yogurt, crème fraîche or ice cream.
Alternatively, leave the pears in the poaching liquid overnight to steep. Eat with yogurt for a decadent breakfast.