Poached fruit with yoghurt

Poached fruit with yoghurt

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
500g rhubarb
500g strawberries
500g pears
1 cup sugar
250g greek-style plain yoghurt
125g roasted pistachios, crushed

Method

  1. Cut the rhubarb into 3 cm lengths and trim the stalks from the strawberries. Peel, quarter and core the pears.
  2. Put the rhubarb and strawberries in a frying pan and sprinkle with half the sugar. Cover and cook over high heat until the rhubarb is soft, about 5 minutes.
  3. Meanwhile, put the pears in a non-stick frying pan and sprinkle with the remaining sugar. Cover and cook over high heat until the pears are just tender, about 5 minutes.
  4. Divide the pears among four bowls, then spread the rhubarb and strawberries over the top. Spoon 3 tablespoons of yoghurt into each bowl and sprinkle with the pistachios.

Note

  • Rhubarb reacts with aluminium, so use a stainless steel or non-stick frying pan.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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