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:
- 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.
- 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.
- Prepare the Ricotta:
- While the fruits cool, scoop the fresh ricotta into a bowl and add the chimichurri.
- Plate the dish and finish off with a sprinkle of crushed pistachio’s and drizzle of honey or agave
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