Ginger-Pear Poached Yogurt with Granola Shards and Crystallized Ginger

Steps

1. 1

   Make the granola base

   • In a mixing bowl, combine 1.5 cups (135 g) oats, 0.75 cup (90 g) chopped almonds, 0.5 teaspoon (2.5 g) ground ginger, and 0.25 teaspoon (1.5 g) sea salt.
   • In a small saucepan over low heat, gently warm 3 tablespoons (45 ml) maple syrup and 2 tablespoons (30 ml) melted coconut oil until just combined.
   • Pour the wet mixture over the dry ingredients and stir with a wooden spoon until every oat is lightly coated.
   • Spread the mixture in an even layer on a 9×13-inch (23×33 cm) rimmed baking sheet.

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   Ready when: All oats are evenly moistened with the maple-coconut mixture

   Tip: Stir the wet ingredients into the oats gently—overworking creates clumps instead of shards

2. 2

   Toast the granolaOven 325°F / 165°C

   • Place the baking sheet in a preheated 325°F (163°C) oven and toast for 25–30 minutes, stirring every 8–10 minutes to encourage even browning.
   • The granola is done when the oats are deep golden and smell fragrant but the almonds haven't darkened too much.
   • Let it cool on the baking sheet for 10 minutes—it will crisp up considerably as it cools.

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   Ready when: Oats are deep golden, almonds light brown, and smell nutty and warm

   Tip: Stir frequently to prevent the edges from browning too fast while the center stays pale. Cool completely before breaking into shards

3. 3

   Prepare the pears

   • Peel 4 firm pears with a vegetable peeler, working from the stem to the bottom.
   • Cut each pear in half lengthwise and use a melon baller or small spoon to scoop out the core cavity.
   • Place the pear halves cut-side down on a clean work surface.

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   Ready when: All pears are peeled and cored

   Tip: Work quickly after peeling to minimize browning; the lemon juice in the poaching liquid will prevent discoloration anyway

4. 4

   Build the poaching liquid

   • In a large saucepan or shallow skillet, combine 2 cups (480 ml) water, 0.25 cup (60 ml) maple syrup, 2 tablespoons (30 ml) fresh lemon juice, and 2 tablespoons (25 g) fresh ginger matchsticks.
   • Bring to a simmer over medium-high heat, stirring gently to dissolve the maple syrup.
   • Once simmering, add 0.5 teaspoon (2.5 ml) vanilla extract.

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   Ready when: Liquid simmers gently and maple syrup is fully dissolved

   Tip: Cut the ginger into thin matchsticks rather than thick chunks so the flavor disperses evenly into the liquid

5. 5

   Poach the pears

   • Gently place the prepared pear halves cut-side down into the simmering poaching liquid.
   • The liquid should come about halfway up the sides of the pears; add a bit more water if needed.
   • Reduce heat to medium-low and maintain a gentle simmer (small bubbles rising slowly).
   • Poach for 12–15 minutes, until a knife inserted into the thickest part of a pear meets no resistance and the flesh is tender but not falling apart.
   • The pears will pale slightly as they cook.

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   Ready when: Knife slides easily through the thickest part of the pear; flesh is soft but pear retains its shape

   Tip: Don't let the liquid boil vigorously—this breaks apart the delicate fruit and makes the syrup cloudy

6. 6

   Cool and strain the poaching liquid

   • Remove the saucepan from heat and let the pears cool in the poaching liquid for 10 minutes.
   • Using a slotted spoon, carefully transfer the pear halves to a plate.
   • Strain the poaching liquid through a fine-mesh sieve into a small bowl, pressing gently on the ginger matchsticks to extract their juice.
   • Discard the ginger solids.
   • The poaching liquid will be warm and glossy.

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   Ready when: Pears are warm but no longer steaming; ginger solids are separated from the syrup

   Tip: Press the ginger gently—don't squeeze hard, or you'll cloud the syrup with pulp. Save every drop of this flavorful liquid for serving

7. 7

   Break the granola into shards

   • Once the cooled granola is completely crisp, break it into uneven pieces roughly 1–2 inches (2.5–5 cm) in size.
   • Don't pulverize it; these shards should have varied sizes for textural interest.
   • Transfer to a bowl or airtight container if not serving immediately.

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   Ready when: Granola is broken into varied shards, some larger pieces and smaller crumbs

   Tip: Handle gently so you don't end up with fine crumbs—chunky shards are part of this dish's charm

8. 8

   Assemble the bowls

   • Divide 2 cups (500 g) Greek yogurt among 4 serving bowls, spooning about 0.5 cup (125 g) into each.
   • Tilt the bowl slightly and nestle 1 warm pear half into the yogurt.
   • Pour about 2–3 tablespoons (30–45 ml) of the strained poaching syrup over and around each pear, allowing it to pool in the bowl and mix slightly with the yogurt.
   • Top each bowl with a generous handful of granola shards, letting them lean against the pear and yogurt for visual appeal.
   • Scatter 1 tablespoon (10 g) of sliced crystallized ginger over the top of each serving.

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   Ready when: Bowls are assembled with warm pears, cool yogurt, crispy granola, and crystallized ginger

   Tip: Assemble just before serving so the granola stays crispy and doesn't soften from the warm pear and yogurt. Eat right away for the best contrast of temperatures and textures