for 4 people

Pears

2 dl	red wine (e.g. Chianti)
1 tbsp	Grand Marnier
40 g	sugar
3	pears, peeled, sliced

Crumble

30 g	crispbread, roughly crumbled
30 g	pecan nuts, coarsely chopped
10 g	quinoa pops
½ tbsp	sugar

Cream

250 g	mascarpone
180 g	plain yoghurt
2 tbsp	sugar
¼ tsp	ground cardamom
1	organic lime, use grated zest and 1 tbsp of juice

How it's done

Pears

Bring the wine, Grand Marnier and sugar to the boil in a small pan. Add the pears, cover and simmer over a low heat for approx. 15 mins. until just soft, turning the pears occasionally. Leave the pears to cool in the poaching liquid.

Crumble

Toast the crispbread in a frying pan for approx. 5 mins. over a medium heat along with all the other ingredients up to and including the sugar. Remove the crumble, leave to cool.

Cream

Using the whisk on a mixer, combine the mascarpone, yoghurt, sugar, cardamom, lime zest and juice in a bowl until the mixture is creamy.

To serve

Serve the cream with the pears, sprinkle the crumble on top.

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