Tuesday, February 21, 2012

yoghurt caramel sauce - a recipe

This recipe adaptation happened just by accident... as the best creations sometimes do!! 

I had made pear galettes with some freebie pears and had leftover juice from lightly cooking the pears.  I added butter and brown sugar to the pan with the juice and cooked it until reduced and caramelised.  I had no cream in the fridge but I did have some plain yoghurt.  I added a couple of tablespoons to the slightly cooled caramel and stirred it smooth. 

It turned out great.  Slightly tangy, very caramel and so smooth!!  And I had everything I needed already at hand!

The galettes were just as easy to put together.  A galette is just another name for an open fruit pie.  Into a greased pie dish or cake tin, press one square of pre made, defrosted puff pastry.  Cut off any over hanging excess pastry.

Slice pears into thin wedges.  Lightly cook in a large frypan in a little butter, brown sugar and water until just starting to soften.  Divide pears onto the prepared pastries, reserve juices in pan.  Spread pears evenly in the tins.  Cook at 200degC until brown and puffed.  Cool and remove from pan.  Serve with caramel sauce and maybe icecream or cream!! 

I didn't promise this was a healthy everyday dessert, but it was very easy and made use of things I already had.

And in an effort to keep things real and for full disclosure, the above pics are not how I served this dish to my family.  This is how they saw it plated!!


Still looks good, right??  My kids thought so!

What's your latest kitchen creation?

Linking to Friday Food Flicks,


  1. Hehehe!!! I'm sure the kids wouldn't care what plate you served it on! And you took lovely arty pics of the food on 'my' plates!! - Beck :)

    1. Hey Beck, Your plates look good don't they!! The pie was yummy too.


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