Gin-roasted stuffed pears with yoghurt

Processed with VSCO with f2 preset Processed with VSCO with f2 preset

I call it a grand break. A super grand one. I don’t want to sound hubristic, but damn this was one irresistible breakfast.

I like sticking with familiarity on most days– oats, toast, my beloved french toast. The classic stuff. But sometimes change awakens and broadens your horizons, and what oftentimes seems like an alarming shock to the system turns out to be inspiriting.

Processed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 preset

So you buy a pear. That’s the first step. The first step in this magical process.

Take a knife, cut it in half. Then take a melon baller and core it, or be like Alex and not actually have one of those, and use a knife instead to cut out little half=spheres from each half. Chop up some almonds and dark chocolate (because chocolate and pears! Unfortunately the picture above was before the chocolate stuffing bit), then stuff the middles with the mix.

Then you roast it with gin, cinnamon and honey. After some research, I found that roasting something for 15 minutes retains the most (around 40% of whatever you’re using) alcohol, so I tested it, and it turned out sublime.

Processed with VSCO with f2 presetProcessed with VSCO with f2 preset

Then you eat this lump of caramelised, tender deliciousness with thick Greek yoghurt, drizzled with whatever you want. That day in particular necessitated honey, a little almond butter and this divine mango chutney that a friend recently purchased for me (hi Claire!!).

The warm, firm yet soft pear complements the creaminess and sourness of the yoghurt just perfectly. Nuts provide crunch, the cocoa and cinnamon add a sultry dimension, one of apt luxury.

Processed with VSCO with f2 preset

Gin-roasted stuffed pears with yoghurt (serves 1, but can be scaled up or down)

Ingredients

1 firm pear (Bartlett/ Concorde)

4 tbsp unflavoured or flavoured gin (I used gooseberry which is sweeter, so you might need less with something unflavoured/stronger)

small handful (around 1 oz or 28g in total) of chopped almonds and dark chocolate

1 tsp ground cinnamon

1 tbsp honey

80-100g yoghurt (of course this bit is completely up to you, but this ratio works well)

topping options: honey, maple syrup, berries, more nuts

 

Directions

Preheat your oven to 180C (350F). Cut and core your pear (or, as I said earlier, be like me and forgo the melon baller, instead using the same knife to just cut half-spheres in each pear half).

Add one tablespoon of gin to each ‘hole’, and leave for around 30 seconds to let the pear soak it up. Then add your mix of chopped almonds and chocolate to each half. After filling, add one tablespoon of gin to each half again, drizzling all over the pear. Sprinkle on the cinnamon and drizzle the pear with honey.

Place in the preheated oven and roast for 15 minutes, no more and no less. If your pears don’t lie flat, use a knife to cut a little bit off the backs of the pear halves so that they do.

Remove from oven and serve with yoghurt, together with whatever toppings you want!

 

One thought on “Gin-roasted stuffed pears with yoghurt

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s