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Poached tea pear with cranberry sauce and Tonka orange soy curd

1 hour

Total time

20 minutes

Preparation time

460 kcal

Calories

Ingredients

ingredients for persons

For the pears and cranberry sauce: 4 Williams Christ pears

  • spiced tea bags (z.B. Gingerbread tea or chai mix)

  • organic orange

  • g fresh cranberries

  • tbsp coconut blossom sugar

  • ml red wine (or dark grape juice)

  • ml water

  • pinch ground tonka bean

  • tbsp maple syrup

For the orange-tonka soy quark: 600 g soy quark

  • tbsp date syrup

  • organic orange (zest and juice)

  • pinch ground tonka bean

preparation

  1. Bring two liters of water to a boil. Wash the organic orange thoroughly with hot water and cut it in half. Place the tea bag in the hot water. Add the orange halves to the pot as well.

  2. Peel the pears with a vegetable peeler, leaving the stem attached. Halve the pears and remove the core with a spoon.

  3. Place the pear halves in the orange tea water and simmer for 20-25 minutes (depending on the size of the pears). The pears should be nice and soft and have a light, aromatic scent of tea.

  4. Meanwhile, thoroughly wash the cranberries and place them in a saucepan with water, red wine, and coconut blossom sugar. Bring to a simmer and cook for 20 minutes, stirring occasionally. After cooking, stir the ground tonka bean and maple syrup into the now slightly thickened cranberry sauce. Remove the pan from the heat and purée with an immersion blender until smooth.

  5. For the orange-tonka soy quark, mix soy quark with date syrup, the juice and zest of an orange, and some ground tonka bean.

  6. Divide the soy quark among four bowls, halve the poached pears and arrange them on top. Drizzle with cranberry sauce and serve.

Ingredients

Preparation

Nutritional values

ingredients for persons

For the pears and cranberry sauce: 4 Williams Christ pears

  • spiced tea bags (z.B. Gingerbread tea or chai mix)

  • organic orange

  • g fresh cranberries

  • tbsp coconut blossom sugar

  • ml red wine (or dark grape juice)

  • ml water

  • pinch ground tonka bean

  • tbsp maple syrup

For the orange-tonka soy quark: 600 g soy quark

  • tbsp date syrup

  • organic orange (zest and juice)

  • pinch ground tonka bean

preparation

  1. Bring two liters of water to a boil. Wash the organic orange thoroughly with hot water and cut it in half. Place the tea bag in the hot water. Add the orange halves to the pot as well.

  2. Peel the pears with a vegetable peeler, leaving the stem attached. Halve the pears and remove the core with a spoon.

  3. Place the pear halves in the orange tea water and simmer for 20-25 minutes (depending on the size of the pears). The pears should be nice and soft and have a light, aromatic scent of tea.

  4. Meanwhile, thoroughly wash the cranberries and place them in a saucepan with water, red wine, and coconut blossom sugar. Bring to a simmer and cook for 20 minutes, stirring occasionally. After cooking, stir the ground tonka bean and maple syrup into the now slightly thickened cranberry sauce. Remove the pan from the heat and purée with an immersion blender until smooth.

  5. For the orange-tonka soy quark, mix soy quark with date syrup, the juice and zest of an orange, and some ground tonka bean.

  6. Divide the soy quark among four bowls, halve the poached pears and arrange them on top. Drizzle with cranberry sauce and serve.

per serving

Energy

460 kcal

Fat

6.0 g

Carbohydrates

81.2 g

of which sugar

65.5 g

Protein

10.9 g

Nutrition Facts

Did you know that the tea pear, with its abundance of fiber and antioxidants, offers a delicious way to to support your digestion and strengthen your immune system? The cranberry sauce provides vitamin C and the tonka-orange-soy quark combination provides you with vegetable protein and important nutrients. Enjoy this tasty creation for a healthy treat!