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Article: Poached pears and plumbs with ricotta and chimichurri

Poached pears and plumbs with ricotta and chimichurri

Ingredients:

  • 2 pears, quartered and cored
  • 3-4 plums, quartered and pitted
  • 200ml water
  • 1 tbsp coconut sugar
  • 1 cinnamon stick
  • 1 vanilla bean or 1 tsp vanilla extract
  • Skin from 1 lemon (peeled)
  • 1 cup fresh ricotta cheese
  • 2 tsp chimichurri mild
  • 1 tbsp honey or agave
  • 25g crushed pistachios

 

Instructions:

  1. Prepare the Poaching Liquid:
    • In a large saucepan, combine water, coconut sugar, cinnamon, vanilla and lemon peel.
    • Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
    • Add the pear and plumbs to the poaching liquid and simmer for about 5-7 minutes, turning occasionally until they are tender but not falling apart.
  2. Cool and Serve:
    • Remove the fruit with a slotted spoon and set aside to cool slightly.
    • Reduce the poaching liquid by simmering it for another 5-10 minutes until it becomes syrupy.
  3. Prepare the Ricotta:
    • While the fruits cool, scoop the fresh ricotta into a bowl and add the chimichurri.
  4. Plate the dish and finish off with a sprinkle of crushed pistachio’s and drizzle of honey or agave

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