Family friendly

Muesli mountains with mulled pears and yoghurt

Name: Muesli mountains with mulled pears and yoghurt
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: 1/3 cup (25g) flaked almonds; 1 1/2 cups (135g) rolled oats; 2 tablespoons almond meal; 1/4 cup (35g) chopped macadamias, roasted, cooled; 1/4 cup (35g) chopped dried apricots, soaked in warm water for 10 minutes; 2 tablespoons sultanas; 2 tablespoons sunflower seeds; 3 teaspoons poppyseeds; 3 teaspoons sesame seeds; 1/4 cup (15g) shredded coconut; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 firmly packed cup (110g) brown sugar; 100g unsalted butter, chopped; 1/4 cup (90g) honey; Thick Greek-style yoghurt, to serve; 600ml grape juice; Peel of 1 orange, pith removed; 3 cloves; 1 cinnamon quill; 2cm piece ginger, sliced; 1 vanilla bean, split, seeds scraped; 250g caster sugar; 6 beurre bosc pears, peeled, halved, cored, tossed with lemon juice

Rate now

25m

50m

Muesli mountains with mulled pears and yoghurt

Jump to recipe

Make getting up on cold winter mornings a little easier with these gourmet muesli mountains with mulled pears and yoghurt.

1/3 cup (25g) flaked almonds
1 1/2 cups (135g) rolled oats
2 tablespoons almond meal
1/4 cup (35g) chopped macadamias, roasted, cooled
1/4 cup (35g) chopped dried apricots, soaked in warm water for 10 minutes
2 tablespoons sultanas
2 tablespoons sunflower seeds
3 teaspoons poppyseeds
3 teaspoons sesame seeds
1/4 cup (15g) shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 firmly packed cup (110g) brown sugar
100g unsalted butter, chopped
1/4 cup (90g) honey
Thick Greek-style yoghurt, to serve

Mulled pears

600ml grape juice
Peel of 1 orange, pith removed
3 cloves
1 cinnamon quill
2cm piece ginger, sliced
1 vanilla bean, split, seeds scraped
250g caster sugar
6 beurre bosc pears, peeled, halved, cored, tossed with lemon juice

Method

1.

For the pears, place all ingredients except the pear in a saucepan with 1 cup (250ml) water. Bring to a simmer over medium heat, stirring to dissolve sugar. Add pear, then cover surface with a piece of baking paper and cook for 20 minutes or until tender – this will depend on the ripeness of the fruit. Transfer pear to a heatproof bowl and cook the liquid for a further 10-12 minutes until reduced by half, then pour over the pear. Cool slightly, then cover and chill overnight.
2.

Preheat oven to 170°C. Grease a 12-hole muffin pan, then sprinkle with the flaked almonds, pressing to make them stick to the base and sides. Combine the remaining ingredients except sugar, butter, honey and yoghurt in a large bowl and set aside.
3.

Place sugar, butter, honey and 1/2 teaspoon salt in a saucepan over medium heat and cook, stirring, for 4-5 minutes until a light caramel. Pour over dry ingredients and stir to combine, then divide mixture among muffin holes and level tops with the back of a spoon. Bake for 15 minutes or until crisp and set, then cool in pan.
4.

Remove the muesli mountains, then serve with pears, syrup and yoghurt.