Poached pear with lemon curd and yogurt

Clean the lemon.

Cut open the vanilla pod.

Cut the grapes into quarters.

Cut the yellow part of the peel of the lemon and keep separate.

Cut through the peeled lemon and squeeze it out.

Strain the juice and keep 20 ml separate for the lecurd.

Bring the remaining lemon juice, the water, 3/5 of the sugar and vanilla to the boil.

Peel the pears and cut into cubes, slightly smaller than a dice.

Add directly to the poaching liquid.

Turn the heat to its lowest level and heat for 10 minutes.

Remove the pear and let it drain and cool.

Meanwhile, fill a small saucepan for 1/3 with water and bring to a boil.

Mix the 20 ml lemon juice, the egg, the rest of the sugar and butter in a glass bowl for leces.

Place this on the saucepan so that the steam from the water heats the bowl with contents.

Stir for about 10 minutes with a whisk until a warm and bound sauce is formed.

Allow the lecurd to cool covered in a container.

Cut the lemon zest into very fine strips.

Divide the pear over nice, low glasses (for example whiskey tumblers) and spread the lecride over it.

Stir in the yogurt well and spread over the glasses.

Garnish with the lemon zest and grapes.

Cooking tip: all parts of this dessert can be made a day in advance and stored separately.

Cooking tip: the poaching liquid can be stored for 3 days in the refrigerator for reuse.