Parfait in a Pear Tree
Serves 2 | with Caramelised Pecans and Salted Caramel Yoghurt
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. With caramelised pecans, salted caramel yoghurt and ginger spiced pears, this Parfait in a Pear Tree is so good that it couldn't possibly be reserved for just the Twelve Days of Christmas!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
25 grams
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
40 grams
Salted Caramel Sauce
(Contains Milk)
2 unit(s)
Pear
2 sachet(s)
Ground Cinnamon
15 grams
Ginger Puree
300 grams
Greek Style Natural Yoghurt
(Contains Milk)
120 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
30 grams
Dried Cranberries
Not included in your delivery
2 tbsp
Water
3 tsp
Sugar
Nutritional information
Utensils
Instructions
a) In a small saucepan, combine the pecans and half of the salted caramel sauce.
b) Pop on medium heat until the salted caramel becomes stringy and the pecans clump together, 5-6 mins.
a) Place the caramelised nuts onto a plate lined with baking paper in a single layer and place in the fridge to set, 10-15 mins. TIP: Try to separate the pecans before you place them in the fridge to make them easier to separate later.
a) In the meantime, quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.
b) Add to a medium saucepan the pear, cranberries, cinnamon and ginger puree, along with the water and sugar (see pantry for both amounts).
a) Heat the pear mixture on medium heat until the pears begin to soften, 7-8 mins.
b) Set aside to cool, 5 mins.
a) Meanwhile, combine in a medium bowl the Greek style yoghurt and the remaining salted caramel sauce.
b) Add a quarter of the yoghurt each to 2 appropriately sized glasses.
a) Top with a quarter of the granola each, followed by a quarter of the pear mixture each.
b) Repeat with the remaining yoghurt, granola and apple mixture.
c) Sprinkle over the caramelised pecans to finish.
Enjoy!
