-
In a large saucepan heat the water and add the sugar moving until it dissolves.
-
Add ½ cup of tamarind concentrate, the vanilla extract and the lemon juice.
-
Peel the pears leaving the stems and place in the saucepan.
-
Bring water to a boil.
-
Cover and reduce heat.
-
Let simmer for 15-20 minutes or until pears are tender.
-
Remove pears from water.
-
Reserve 1 cup of the pear water and discard the rest.
-
Add ¼ tamarind concentrate to the water and continue simmering uncovered until the tamarind syrup reaches desired consistency (about 10-15 minutes).
-
If you re using tamarind pulp you might need to add more sugar.
-
While pears are poaching start preparing the Pear Cream.
-
Peel, remove the core and cut the pears into small pieces.
-
Heat a medium saucepan with half the butter.
-
Once the butter starts to bubble, add the pears and honey.
-
Stir and cook for two minutes.
-
Add the water, turn the heat down to a gentle simmer, cover with a lid and cook for 10 minutes, stirring occasionally.
-
Remove the saucepan from the heat, dice the rest of the cold butter and add to the cooked pears, move until the butter dissolves.
-
Transfer the cooked pears to a blender and blend until smooth.
-
Once the puree is completely cold whisk in the yoghurt and refrigerate until needed.
-
When serving drizzle poached pears wit the tamarind syrup and add two tablespoons of pear cream on the side.