Italian · Dessert
Wine-Poached Pears with Cocoa-Raspberry Yogurt
Pear halves gently poached in spiced red wine until tender, finished with a glossy reduced syrup and served alongside a high-protein cocoa-raspberry yogurt that turns a classic Italian fruit dessert into a genuinely light, satisfying bowl.
$2
12 minsPrep
28 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
204Calories
14gProtein
4.5gFat
38.4gCarbs
18.1gSugar
8.3gFiber
53mgSodium
8mgChol
2.6gSat Fat
411mgPotassium
139mgCalcium
1.5mgIron
0.3mcgVitamin B12
15.4mgVitamin C
0gPolyol
7gAllulose
0.2gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
gluten-free
sweet-spot
Instructions
1
Peel the pears, leaving the stems on if possible, then halve and core them with a teaspoon.
2
In a small saucepan, combine the red wine, allulose, cinnamon, star anise and orange zest strips; bring to a gentle simmer.
3
Add the pear halves cut-side down, cover partially, and poach for 18-20 minutes, turning once, until a knife slides in easily.
4
Lift the pears out onto two serving bowls and set aside to cool slightly.
5
Return the poaching liquid to high heat and simmer uncovered for 8-10 minutes until reduced by roughly half to a light syrup; strain and cool for 5 minutes.
6
Whisk the cocoa powder and whey protein isolate into the Greek yogurt until smooth, then fold in the raspberries, lightly crushing a few for colour.
7
Spoon the cocoa-raspberry yogurt alongside the pears in each bowl and drizzle the reduced wine syrup over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.9 oz280g peeled, halved, cored pear
- 6.3 oz180g red wine
- 0.5 oz14g allulose
- 0 oz1g cinnamon ground
- 0 oz1g star anise
- 0.4 oz10g zest strips orange
- 4.6 oz130g greek yogurt
- 0.4 oz10g cocoa powder
- 1.8 oz50g raspberry
- 0.5 oz14g vanilla or unflavoured whey protein isolate
