Dessert Recipes - Pear and Yoghurt Brulee Recipe

Ingredients

• 425 g/15 oz/1 large can of pear quarters, drained, reserving the juice

• 10 ml/2 tsp arrowroot

• 5 ml/1 tsp lemon juice

• 150 ml/2/3 cup plain yoghurt

• 1 large egg

• 2.5 ml/1/2 tsp vanilla essence (extract)

• 45 ml/3 tbsp granulated sugar

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Method:

1. Chop the pears and place in a 900 ml/3 3/4 cup ovenproof dish. Blend a little of the pear juice with the arrowroot in a saucepan.

2. Stir in the remaining pear juice and the lemon juice. Bring to the boil and cook, stirring, until thickened and clear. Pour over the pears.

3. Beat together the yoghurt and egg until smooth, then beat in the vanilla.

4. Spoon over the pear mixture and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 15-20 minutes until the custard is set.

5. Remove from the oven and sprinkle liberally with the granulated sugar.

6. Place under a hot grill (broiler) until the sugar melts and caramelizes. Serve hot.