Poached Pear and Yogurt Parfaits with Pomegranate Seeds and Granola
- For pears
- ½ organic lemon
- 400 milliliters dry white wine
- 60 grams sugar
- ½ Vanilla bean (halved lengthwise)
- ½ Cinnamon stick
- ½ teaspoon cloves
- 2 Cardamom
- 1 Star anise
- 2 Pear (such as Williams Christ)
Rinse lemon with hot water, wipe dry and remove zest with a peeler. Combine lemon zest with wine, sugar, and spices in a saucepan. Bring to boil and simmer about 10 minutes over medium heat.
Meanwhile, peel pears, cut in half lengthwise and carefully remove cores.
Place pears in flavored poaching liquid and simmer over low heat, about 5 minutes. Remove pan from the heat and let pears cool in the liquid.
Meanwhile, stir together yogurt and quark until smooth and sweeten with honey.
Halve pomegranates. Squeeze out seeds over a bowl to collect juice. Stir in lemon juice.
Remove pears from poaching liquid, cut into bite-sized pieces and divide among dessert glasses.
Pour yogurt-quark mixture over pears and top with granola. Top with pomegranate seeds and juice and serve immediately.