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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the blackcurrant juice, water, pear syrup and lemon juice to the boil in a pan. Add the teabags and leave to steep for approx. 5 mins. Remove the teabags. Add the pears, cover and simmer for approx. 10 mins., remove the pan from the heat, leave to cool in the liquid.
Combine the yoghurt and pear syrup, spoon into bowls. Remove the pears from the poaching liquid, place on top of the yoghurt.
|Tip:||Top up the poaching liquid with Prosecco and enjoy as an aperitif.|
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