Ganesh's Poached & Grilled Pears with Nutmeg, Anzac Biscuits & Honey Yoghurt

clock 15 minutes + 30 minutes bowl Serves 4


  • 1 tsp sugar
  • 1 star anise
  • 2 cloves
  • 4 ripe pears, peeled, cored and halved
  • 4 Anzac biscuits
  • 1 Tbsp honey
  • 1 cup Greek yoghurt
  • Pinch of ground nutmeg, to serve
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  • 1. To poach the pears, fill a large pot or pan with water. Heat the water to medium heat and dissolve the sugar in it. Warm the star anise and clove in the sugar syrup.

  • 2. Cut baking paper into a circle that will fit inside the saucepan. Cut a hole in the middle of the paper to release moisture.

  • 3. Place the pears in the syrup and cover with the baking paper. Keep the heat on low until the pears are cooked through, between 20-25

  • minutes. Remove the pears and cool.

  • 4. Grill the pears on a BBQ or in a frying pan until the flat side is caramelised. Be careful not to burn the pears. Just brown. Then set aside.

  • 5. Place Anzac biscuits into a sealable bag. Wrap the bag in a tea towel and beat the biscuits with a rolling pin until they turn to crumbs.

  • 6. Whip the honey into the yoghurt and put back in the fridge so it stays firm.

  • 7. To serve, place the pears in the middle of the plate. Sprinkle a little nutmeg and biscuit crumb over the top. Place a dollop of yoghurt on the side.

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