It is very early in the morning here. I find I write best before sunrise and I am promising myself to go for a long walk as soon as I post this. I have not kept my new year resolution to go for a long walk everyday and I must put more effort to make it happen EVERYDAY without fail ! as it is also a shame not to make the most of living on the island… The feeling of walking at dawn and being able to gaze at vast blue sea in silence with the exception of water splattering on the rocks beneath …. before the buzz starts…. is surreal. And most times it is enough to lift my spirit.
And walking and fitness brings me to share this dessert with you. It is also wonderful for breakfast. I introduced it last week for the diabetic range at one of the hotels . It has no added sugar and it is ideal if you wish to indulge at the end of a meal without adding too many calories….
You will need :
A small punnet of fresh strawberries
500ml Greek Yoghurt. These days I am using the standard local yoghurt, it is just as delicious
6 teaspoons thyme honey
6 spoons grated sugar free chocolate
Grated citrus rind and juice of one orange and lemon or use preserved citrus zest
This recipe serves 6.
Peel the pears. Immerse in a pot of cold water with the citrus juice and grated rind or with the preserved citrus zest.
Leave to soak for 15 minutes.
Poach for 4 minutes.
Drain the liquid. I usually keep the liquid and use it to make my jams.
Place the pears in the fridge to completely cool down as you will be able to cut them very nearly. I usually put them in a colander on a plate in the fridge.
Using a hand blender, mix together the strawberries and yoghurt until they are an even consistency. If you wish you can add a tablespoon per portion of whipped cream to have an even firmer consistency. I leave it without.
Pipe or spoon into sundae glasses.
Cut slits along the length of the pears and open up like a fan.
Place on top of the yoghurt mix.
Drizzle a teaspoon of honey on top of each pear and sprinkle the grated sugar free chocolate.
You can prepare the yoghurt mix in the sundae glasses, leave covered in the fridge overnight, then assemble the topping just before serving.
And here is how beautiful they looked on the dinner table in candlelight…. surreal …
And back to reality and today’s paper