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Poached pear and granadilla waffle

A recipe from

Poached pear, yoghurt and granadilla waffle stack

Preparation time: 45 minutes
Cooking time: 20 minutes

Serves 2


2 pears, peeled
500ml boiling water
3 rooibos teabags
250g granulated sugar
1 cinnamon stick
2 large waffles, cut into quarters and toasted
200ml plain yoghurt, double thick
2 granadillas, pulp removed
25g toasted flaked almonds

Place the pears, water, teabags, sugar and cinnamon into a medium sized pot, bring to a gentle simmer, cover with baking paper and poach for 15 minutes. The pears should be cooked through, but not too soft. Set aside to cool in the poaching liquid. Remove the pears from the liquid and cut into quarters, removing the core.

Make two waffle stacks, top with yoghurt, granadilla pulp and poached pear quarters, sprinkle over the almonds and serve.