This recipe came about because I had a sudden craving for feijoas – but I can’t find any yet! With pears in the fridge about to go past their best, I figured this would work – and it did!
I like the fresh flavour of Greek yoghurt in this dish, but if you’re feeling decadent, use half and half yoghurt and cream. Delicious either way!
Ready in 30 minutes. Serves 4.
- 400g pears, peeled and chopped
- 1 star anise
- 1 stick cinnamon
- 1/2 cup water
- 2 cups Greek yoghurt
- 1 Weet-Bix, crumbed, and 2 tsp crystallised brown sugar, to serve
In a pan, boil pears, star anise, cinnamon and water. Simmer for around 15 minutes, crushing pears as they cook, until water has reduced. Remove from heat and allow to cool.
Remove spices, and strain mixture through a sieve, crushing as much pulp through as you can so you get a puree consistency. Mix half the puree with the Greek yoghurt and combine well.
Pour yoghurt mix evenly into four dessert glasses and top with a thin layer of the remaining puree. Serve sprinkled with crumbed Weet-Bix and crystallised sugar.