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.

 

Recipe: Fruit-Union Suisse

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.