Name: Bircher muesli with caramelised poached pears
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: Caramelised poached pears; 8 small beurre bosc pears (1.4kg); 2 cup (500ml) dry white wine; 2 cup (500ml) water; 1 cup (220g) caster (superfine) sugar; 1/2 cup (125ml) maple syrup; 1 medium lemon (140g), halved; 2 bay leaves; 50 gram (1½ ounces) butter; 1/3 cup (75g) firmly packed brown sugar; 2 cup (360g) rolled oats; 1 1/4 cup (310ml) apple juice; 1 small pear (180g); 1/3 cup (80ml) pouring cream; 2 tablespoon honey; 1/3 cup (95g) greek-style yoghurt, plus 2/3 cup extra, to serve; 1/3 cup (55g) sultanas (golden raisins); 1/3 cup (25g) toasted flaked almonds

Ingredients

Caramelised poached pears

8 small beurre bosc pears (1.4kg)

2 cup (500ml) dry white wine

2 cup (500ml) water

1 cup (220g) caster (superfine) sugar

1/2 cup (125ml) maple syrup

1 medium lemon (140g), halved

2 bay leaves

50 gram (1½ ounces) butter

1/3 cup (75g) firmly packed brown sugar

2 cup (360g) rolled oats

1 1/4 cup (310ml) apple juice

1 small pear (180g)

1/3 cup (80ml) pouring cream

2 tablespoon honey

1/3 cup (95g) greek-style yoghurt, plus 2/3 cup extra, to serve

1/3 cup (55g) sultanas (golden raisins)

1/3 cup (25g) toasted flaked almonds

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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