4 pieces of nashi pear
1 bottle of dry white wine
2 cinnamon sticks
2 star anise (optional)
2 tbsp. juniper (optional)
4 tbsp. honey
600 ml full fat Turkish thick yogurt
2 tsp. ground cinnamon
6 tbsp. raisins
4 tbsp. almond shavings
Dutch TV chef Matthijs poaches the naships in white mulled wine. A delicious dessert served with some cinnamon yoghurt and almond shavings.
Start by heating the white wine, mix with 2 tablespoons of honey and season with cinnamon sticks, star anise and juniper berries.
Peel the nashi, leave the stalk on it and put it directly into the mulled wine. Let them simmer for a few hours just below boiling point with the lid on the pan. You can make an alcohol-free variety with apple juice instead of wine.
Let the raisins soak so they are soft, you can use some mulled wine for this. Make the cinnamon yoghurt. Finely chop half of the soaked raisins and stir them together with the cinnamon and honey through the Turkish thick yogurt.
Roast the almond shavings golden brown in a dry frying pan over a medium heat. Serve the poached warm nashi pear with cinnamon yoghurt and garnish with the raisins and crispy almond shavings.