Ingredients
Method
Caramelised poached pears
1.To make caramelised poached pears, peel and core pears; quarter lengthways. Place pears in a large saucepan with wine, the water, caster sugar, maple syrup, lemon and bay leaves; bring to the boil.
2.Reduce heat; simmer, covered, about 30 minutes or until tender. Using a slotted spoon, remove pears from syrup (reserve syrup for another use, if you like). Cool pears slightly so they hold their shape.
3.Melt butter in a large frying pan, add pears and brown sugar; cook, stirring occasionally, over medium heat until pears are caramelised.
Bircher muesli with caramelised poached pears
4.Combine oats and juice in a medium bowl. Cover; refrigerate overnight.
5.Coarsely grate small pear; stir grated pear, cream, honey, yoghurt, sultanas and nuts into oat mixture.
6.Serve muesli topped with caramelised poached pears and extra yoghurt.
Boil the reserved syrup until reduced by half and drizzle it over ice-cream, poached fruit, fruit muffins or cereal. We used a chardonnay-style wine to poach the pears.
Note
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