Recipe

Poached pears with saffron yoghurt à la Mund

Pochierte Birnen mit Safranjoghurt nach Munder Art, Walliser Rezepte

Preparation

  1. Peel the pears.
  2. Bring them to boil in a small pan together with the cider, sugar, saffron and a few drops of lemon juice. Cover and simmer at a low heat for around 15 minutes, turning the pears occasionally.
  3. Leave to cool in the syrup.
  4. Remove pears and reduce syrup to around 4 tablespoons. Mix cooled syrup with yoghurt.
  5. Serve pears with yoghurt, sprinkle with pistachios.
Pochierte Birnen mit Safranjoghurt nach Munder Art, Walliser Rezepte

Preparation

  1. Peel the pears.
  2. Bring them to boil in a small pan together with the cider, sugar, saffron and a few drops of lemon juice. Cover and simmer at a low heat for around 15 minutes, turning the pears occasionally.
  3. Leave to cool in the syrup.
  4. Remove pears and reduce syrup to around 4 tablespoons. Mix cooled syrup with yoghurt.
  5. Serve pears with yoghurt, sprinkle with pistachios.