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Caramelized pear verrines with ice cider and vanilla yogourt
Caramelized pear verrines with ice cider and vanilla yogourt

Caramelized pear verrines with ice cider and vanilla yogourt

Preparation 15 min
Cooking time 8 min
Servings 4

Ingredients

  • 30 ml (2 tbsp) butter
  • 2 pears, cut into small cubes
  • 80 ml (1/3 cup) brown sugar
  • 30 ml (2 tbsp) ice cider
  • 1 ml (1/4 tsp) nutmeg
  • 180 ml (3/4 cup) granola cereal with almonds
  • 80 ml (1/3 cup) pecans, cut in half
  • 500 ml (2 cups) vanilla yogurt

Preparation

  1. Preheat oven to 190°C (375°F).
  2. In a large saucepan over medium heat, melt half of the butter and sauté the pear cubes for 1 to 2 minutes to lightly soften them. Set aside on a plate.
  3. In the same saucepan, melt the remaining butter with the brown sugar, ice cider and nutmeg.
  4. Let simmer for 1 minute.
  5. Add the pear cubes and remove from heat. Let cool.
  6. Spread the cereal and pecans out on a baking sheet.
  7. Cook in the oven for 3 to 4 minutes.
  8. Take out of the oven, let cool and grind up in a food processor or with a knife.
  9. In each of the 4 verrine dishes, place 30 ml (2 tbsp) of granola cereal.
  10. Cover with a quarter of the yogurt and garnish with a quarter of the pear preparation.
  11. Decorate with the remaining cereal.
  12. Serve immediately or refrigerate for up to 2 hours before serving.
Availability in stores