This make-ahead breakfast with layers of tender pomegranate-spiced pears and creamy vanilla custard-yoghurt is perfect for Christmas morning
| Created by | Spinneys |
| Prep time | 15 minutes |
| Chilling Time | Overnight |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 515 |
| Fat | 11g |
| Saturates | 2g |
| Protein | 20g |
| Carbs | 87g |
| Sugars | 64g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel the pears, then slice them into quarters and remove the cores.
Place the pomegranate juice, sugar and whole spices in a small saucepan and bring to a gentle simmer over a medium heat. Add the pear quarters and poach for 10–12 minutes until tender but still holding their shape. Remove from the heat and allow to cool in the liquid.
In a small bowl, whisk together the custard and the yoghurt until smooth and combined.
Once the pears are cool, remove them from the saucepan and set aside. Place the saucepan over a medium-high heat and reduce the poaching liquid to a thin syrup. Set aside to cool completely.
To assemble the parfaits, layer the custard-yoghurt mixture at the bottom of four glasses. Top with poached pear slices along with a spoonful of the syrup. Cover and refrigerate overnight.
When ready to serve, top with pomegranate seeds, crunchy granola and more spiced syrup over the top for extra sweetness.
