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Red Wine Poached Pears with Cinnamon Yogurt

Serves 4


  • 400g reduced fat Australian yogurt
  • 2 cups red wine
  • 2 cups water
  • 1/2 cup caster sugar
  • 2 strips orange rind
  • 1 star anise or cinnamon stick
  • 4 firm pears, peeled, and halved
  • 1 teaspoon cinnamon
  • 2 tablespoons raw unsalted pistachios, chopped
Download Recipe (PDF)


  1. 1. Place yogurt into a paper towel lined sieve over a large bowl. Cover and refrigerate for 1-2 hours or overnight.
  2. 2. Combine wine, water, sugar, orange rind and star anise in a large heavy based saucepan. Bring to the boil stirring until sugar has dissolved. Reduce heat, add pear halves and simmer for 15 minutes or until tender. Remove halves with half of the liquid. Set aside .Boil remaining liquid until reduced and thickened slightly.
  3. 3. Mix the yogurt and cinnamon until well combined.
  4. 4. For serving, drain pears from liquid, and divide between serving bowls, drizzle with some of the reduced liquid, top with yogurt and sprinkle with pistachios.

Nutritional Information

Nutrients per serve:
Energy (kj) 1401
Protein (g) 7
Fat, Total (g) 5
Saturated (g) 1.5
Carbohydrates (g) 57
Sugars (g) 51
Dietry Fibre (g) 4
Sodium (mg) 72
Calcium (mg) 180
Iron (mg) 1


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