Poached pears with coconut yoghurt

Ingredients

• 375 ml white wine
• 3 el honey
• 1 Euroma Ceylon cinnamon stick
• zest of half a orange
• 4 ferm pears
• 30 g pecans
• 2 tbs grated coconut
• 250 ml coconut yoghurt
• fresh mint

Preparation

1. Put the white wine, honey, cinnamon sticks and orange peel into a pan and bring to the boil.
2. Peel the pears, halve them in length and cut out the core. Add the pears to the wine and simmer them, depending on the maturity, in about 20 minutes. till soft.
3. Take the pan of the fire and allow to cool.
4. In the meanwhile, chop the nuts roughly. Add with the grated coconut in a frying pan without oil and toast till light brown. Let cool.
5. Put 2 half-pears per serving with a little pooch in a bowl. Sprinkle some yogurt and sprinkle with the nuts-coconut 'crumble'. Garnish with coarsely cut mint.