Caramel pears with iced vanilla yoghurt

Ingredients

Directions

1. 1

   For the yoghurt mass, wash the organic orange hot, dab dry and rub the skin from one half. Cut the vanilla pod lengthwise and scrape out the pulp. Mix yoghurt, liqueur, 2 tablespoons sugar and vanilla pulp in a bowl.

2. 2

   Place in the freezer and allow 1 1⁄2 to freeze for 2 hours. Stir well with a whisk every 15-20 minutes. The yoghurt mass should not be completely frozen, otherwise it cannot be injected.

3. 3

   for the pears squeeze oranges and measure 1⁄4 l Peel and halve the pears and remove the core with a ball cutter. Caramelise 100 g sugar in a pot at low heat until golden brown.

4. 4

   Deglaze with orange juice. Bring to the boil and stir until the caramel has dissolved. Add pear halves to the stock and simmer for 12-15 minutes until soft.

5. 5

   Remove the pears from the stock and let them cool down. Reduce the stock to a syrupy consistency. Arrange pears on plates and sprinkle with caramel stock. Pour the iced yoghurt mixture into a piping bag with a large star-shaped spout and squirt it onto the pears as tuffs.