Spiced & poached pears with coconut yoghurt

Sweets & Puddings

Spiced & Poached Pears with Coconut Yoghurt





This looks impressive but is so easy and you can prep it in advance.  The pears are beautifully poached in spices then drizzled with a lovely sticky sauce and topped with crunchy coconut flakes and cashews.  It’s a vegan recipe but if you prefer you could swap the coconut yoghurt for thick creme fraiche or vanilla ice-cream.


  1. Peel the pears and pop them in a medium saucepan along with the rose wine, star anise, cinnamon, maple syrup and 500ml of water.  Put the lid on, bring to a boil and straight away turn down to a simmer for 30 minutes.
  2. Whilst the pears are simmering, in a medium bowl, mix or whisk the lime zest & juice, and vanilla extract and yogurt together until thick and smooth.
  3. Put a frying pan on a low heat and gently toast the coconut and chopped cashews until golden, set aside
  4. When the pears are tender, remove and place to one side. Put the pan back on a high heat, lid off and reduce down until you have a sticky thick sauce.
  5. When you’re ready to serve,  take 4 shallow bowls, place a lovely big dollop of yogurt onto each and top with a pear then drizzle over a little of the liquid and top with the toasted coconut and chopped cashews.

Recipes created in partnership with John Lewis and Partners for AEG Ovens


4 ripe blush pears
500ml of rosé wine
500ml water
2 Star anise
1 Cinnamon stick
150ml of maple syrup
250g of coconut yogurt
Juice and zest of 1 lime
1 tsp of vanilla extract
1 large handful coconut flakes
1 large handful of cashews, roughly chopped

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