Poached pear, yoghurt and granadilla waffle stack
- 4 pears, peeled
- 500ml (2 cups) boiling water
- 3 Rooibos teabags
- 250g granulated sugar
- 1 cinnamon stick
- 4 large waffles (click here for basic waffle recipe), cut into quarters and toasted
- 400g plain double-thick yoghurt
- pulp of 2 granadillas
- 50g flaked almonds, toasted
- icing sugar, to dust
Place the pears, water, teabags, sugar and cinnamon stick in a medium-sized pot over medium heat. Bring to a gentle simmer, cover with baking paper and poach until the pears are cooked through but not too soft, about 15 minutes. Remove from heat and set aside to cool in the poaching liquid. Remove the pears from the liquid (discarding the liquid) and cut into quarters, removing the cores.
Make two waffle stacks and top with the yoghurt, granadilla pulp and poached pear quarters. Sprinkle over the toasted almonds and repeat with the remaining waffles. Dust with icing sugar to serve.