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Brûlée Bircher Muesli with Ginger Poached Pear
Start recipe the night before.
Servings: 2 -3
Author: Claudia Brick
Ingredients
Base Bircher Recipe - serves 2-3
  • 1/2 cup rolled oats (porridge oats)
  • 1/2 cup whole oats
  • 1/4 cup thread coconut
  • 1/2 cup coconut milk (NOT the kind from a can) or almond milk (or a blend)
  • 1/2 cup greek yogurt or thick natural yogurt
  • 1 green apple , peeled and grated
  • 1 teaspoon cinnamon or to taste
  • 1 teaspoon maple syrup (optional - depends on how sweet your yogurt is)
Poached fruit & toppings:
  • 3-4 whole pears
  • 4-6 tamarillos , whole
  • 4 cups water
  • thumb size piece of ginger , sliced
  • 1 cinnamon quill , broken in half
  • 1/3 cup honey
  • 1/3 cup white sugar
  • extra natural/greek yogurt to serve
  • a couple of tablespoons of pistachios , roughly chopped
  • sunflower and pumpkin seeds
  • a couple of tablespoons of white sugar if you wish to brulee the yogurt
Instructions
  1. The night before you wish to serve the bircher, start the muesli mixture.
  2. Combine both types of oats, coconut, coconut/almond milk, yogurt, cinnamon and green apple in a bowl. Mix fully and taste to adjust sweetness - add a teaspoon of maple syrup or more cinnamon if you like. Cover and leave in the fridge overnight.
  3. To poach the fruit, combine the water, ginger, cinnamon, honey and white sugar in a small pot (large enough to hold the whole pears). Bring to a boil.
  4. When boiling, submerge the pears in the poaching liquid and reduce to a simmer, making sure the pears are covered by liquid. Simmer for 20-30 minutes (depending on size and ripeness of your pears), or until tender when pierced with a fork.
  5. Remove from the liquid and set aside.
  6. Score a shallow cross in the base of each tamarillo. Place in the same poaching liquid and return to a simmer for 5-7 minutes or until soft. Remove and set aside to cool, then remove the skin of each tamarillo.
  7. Return the poaching liquid to the boil and boil for 10-15 minutes to reduce to a syrup. To tinge the syrup a pink/red colour, add half of one of the poached tamarillos to the boiling syrup to stain it pink (optional). Remove the syrup from the heat and set aside. The fruit will keep in the fridge for 3-5 days.
  8. To serve the bircher, spoon the muesli into a bowl. Place a pear in the middle, cut up the poached tamarillos and place around the outside. Spoon over a tablespoon or two of the reserved poaching syrup. Scatter over the chopped pistachios, sunflower and pumpkin seeds.
  9. If you wish to use bruleed yogurt, spoon a circle of greek yogurt around the outside of the pear. Sprinkle a tablespoon of white sugar over the surface of the yogurt. Using a kitchen blowtorch, caramelise the surface of the sugar for a crackly top.
  10. Serve!