On this chilly winter morning I wanted to treat myself with my favourite sweet breakfast. Sweet bergamot poached pears, crunchy rosemary pine nut granola, rich greek yogurt and floral lavender honey. It reminds me of slow mornings on vacation in the warm Mediterranean sunshine. If I close my eyes I almost believe I am there.
It is deceptively simple to whip up, yet looks so beautiful it can double as a dessert. I often make a big portion of the pears, since they keep well in the fridge.
If you don't have fresh bergamots, substitute lime or lemon juice, or even white wine. To amp up the volume serve the pears and granola with chocolate ice cream or sorbet for a really decadent dessert.
Bergamot poached pears
1 sprig rosemary
Zest from 1 bergamot
Juice from 1 bergamot
Pinch of salt
4 firm pears, halved, peeled and cored
Combine water with sugar, rosemary, bergamot zest and juice and salt in a medium, heavy-bottomed saucepan over medium heat, stirring until sugar dissolves.
Once the sugar dissolves, bring the poaching liquid to a simmer. Add the pears, if you need to add more water to completely submerge pears. Place a circle of parchment with a small hole cut in the center directly on top of the pears, then cover with the lid slightly ajar and simmer, until pears are tender but not mushy, about 15 minutes. Leave to cool in the syrup.
Rosemary pine nut granola
50g rolled oats
4 Tbsp. pine nuts
1 Tbsp. olive oil
1 Tbsp. honey
2 tsp. lemon juice
1 tsp. finely chopped rosemary
Pinch of salt
Add rolled oats and pine nuts to a bowl. Whisk together olive oil, honey, lemon juice, rosemary and salt and mix with the oats. Spread on a baking tray lined with parchment paper and bake at 145C for 30 minutes, stirring every 10 minutes.
Cool to room temperature.
Finely chopped rosemary
Arrange a large dollop of greek yogurt in each bowl, place half a pear on top, sprinkle with the cooled pine nut granola and drizzle with lavender honey. Finish with a little more chopped rosemary.