White Wine Poached Pear with Yogurt Cream and Pumpkin Sesame Seed Brittle
Ingredients
Poached Pears
- 2 1/2 cups white wine
- 3 cups water
- 1/4 cup maple syrup
- 1/2 Meyer lemon juiced
- 1 vanilla bean sliced in half
- 1 cinnamon stick
- 1 tea vanilla extract
- 3 pears peeled and leaving the stem on
Pumpkin Sesame Seed Brittle
- 2 cups raw pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup sesame seeds I used white and black, but use whatever you have
- 1/4 cup maple syrup
- 1 tea vanilla extract
Other
- 1 5 oz a container of COYO vanilla bean coconut yogurt or any other type of preferred yogurt
Instructions
Poached Pears
- Place all the poaching ingredients into a pot. Make sure that the pears are covered in the liquid. If not add more wine or water to the mixture.
- Place on the stovetop on medium-high heat. As soon as the liquid starts to simmer, turn the heat down to low for about an hour. Cover and check on the pears turning over in the liquid.
- You want the pears to be soft to cut through but not complete mush.
- Please note: You can make these the day before and serve cold or make the day of. Great to have a little extra if you want leftovers for breakfast.
Pumpkin Sesame Seed Brittle
- As the pears are poaching turn the oven to 350.
- Add all the ingredients to a parchment-lined baking sheet and toss together until everything is coated.
- Bake in the oven for about 20 minutes. Tossing a few times in between. Let cool and break apart.
- Please note: You can easily make this a few days before, make sure you let cool completely and store in an airtight container.
To Assemble
- You can serve the pears whole or slice in half. It depends on how much you and your guest would like to eat. If you are serving in half remember to remove the seeds.
- In a shallow bowl or rimmed plate spoon a little of the yogurt, add poached pear and sprinkle of the brittle.
- For an added sauce you can reduce the poaching liquid to syrup by boiling the liquid down. Or drizzle some additional maple syrup.