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Poached pear with lemon curd and yogurt
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Ingredients
Directions
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Clean the lemon.
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Cut open the vanilla pod.
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Cut the grapes into quarters.
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Cut the yellow part of the peel of the lemon and keep separate.
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Cut through the peeled lemon and squeeze it out.
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Strain the juice and keep 20 ml separate for the lecurd.
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Bring the remaining lemon juice, the water, 3/5 of the sugar and vanilla to the boil.
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Peel the pears and cut into cubes, slightly smaller than a dice.
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Add directly to the poaching liquid.
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Turn the heat to its lowest level and heat for 10 minutes.
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Remove the pear and let it drain and cool.
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Meanwhile, fill a small saucepan for 1/3 with water and bring to a boil.
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Mix the 20 ml lemon juice, the egg, the rest of the sugar and butter in a glass bowl for leces.
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Place this on the saucepan so that the steam from the water heats the bowl with contents.
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Stir for about 10 minutes with a whisk until a warm and bound sauce is formed.
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Allow the lecurd to cool covered in a container.
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Cut the lemon zest into very fine strips.
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Divide the pear over nice, low glasses (for example whiskey tumblers) and spread the lecride over it.
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Stir in the yogurt well and spread over the glasses.
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Garnish with the lemon zest and grapes.
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Cooking tip: all parts of this dessert can be made a day in advance and stored separately.
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Cooking tip: the poaching liquid can be stored for 3 days in the refrigerator for reuse.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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