I present baked vanilla yoghurt topped with hibiscus poached pears that reframes a classic Yoghurt Breakfast into an unexpectedly elegant dish.

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Ingredients

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Full fat Greek yoghurt: creamy, protein rich, gives tang and structure to the bake.
Eggs: binders that add protein and lift, they make a custard like set.
Caster sugar: sweetens evenly, helps browning and creates a light texture.
Plain flour and baking powder: gives body, gentle rise for a soft crumb.
Extra virgin olive oil: fruity fat that keeps cake moist and adds savoury notes.
Pears: juicy, fibre rich and mildly sweet, they soak up hibiscus syrup.
Dried hibiscus: tart, floral, vitamin C rich, it adds bright crimson color.
Vanilla: warm aromatic sweetness, lifts flavours and hides any eggy taste.
Toasted nuts and mint: add crunch, freshness and a pretty finishing touch.

Ingredient Quantities

For the baked vanilla yoghurt

500 g full fat Greek yoghurt (about 2 cups)

3 large eggs, room temp

75 g caster sugar (about 1/3 cup)

60 g plain flour (about 1/2 cup)

1 tsp baking powder

1 tsp vanilla extract or seeds from 1 vanilla pod

30 ml extra virgin olive oil (2 tbsp)

pinch fine sea salt

zest of 1 lemon (optional)

For the hibiscus poached pears

4 firm pears (Bosc or Conference), peeled and halved or quartered

750 ml water (3 cups)

20 g dried hibiscus flowers or 3 hibiscus tea bags

150 g granulated sugar (about 3/4 cup)

1 cinnamon stick

2 star anise (optional)

1 vanilla pod split or 1 tsp vanilla extract

juice of 1/2 lemon

To serve

30 g toasted flaked almonds or pistachios

small handful fresh mint leaves

1 tbsp good extra virgin olive oil for finishing

How to Make this

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1. Preheat the oven to 170C (340F) and bring a kettle of water to boil for a later water bath, grease a 20cm ovenproof dish or line it lightly with baking paper.

2. Make the hibiscus poaching liquid: in a saucepan combine 750 ml water, 150 g sugar, 20 g dried hibiscus flowers or 3 hibiscus tea bags, 1 cinnamon stick, 2 star anise if using, the split vanilla pod or 1 tsp vanilla extract and the juice of 1/2 lemon; heat gently until the sugar dissolves.

3. Add the peeled, halved or quartered pears to the simmering liquid, cover and poach gently for 12 to 20 minutes depending on size until a knife slides in easily but they still hold shape; remove from heat and let pears cool in the syrup to absorb color and flavor.

4. While pears poach, whisk 3 room temperature eggs with 75 g caster sugar until the mixture is slightly pale and the sugar mostly dissolved, then fold in 500 g full fat Greek yoghurt until combined.

5. Sift together 60 g plain flour, 1 tsp baking powder and a pinch fine sea salt into the yoghurt mix, fold gently to avoid overmixing, then stir in 1 tsp vanilla (or seeds), 30 ml extra virgin olive oil and the lemon zest if using.

6. Pour the batter into the prepared dish, place the dish in a larger roasting tin and pour hot water into the tin until it comes about halfway up the sides of the dish to create a water bath, this keeps the baked yoghurt silky and prevents cracking.

7. Bake for 35 to 45 minutes until the center is set but still slightly wobbly, remove from oven and cool to room temperature (it will set more as it cools).

8. While the baked yoghurt cools, lift the pears from the syrup, strain the poaching liquid and simmer it down for a few minutes if you want a glossy glaze, or just spoon some of the cool syrup over the pears. Toast 30 g flaked almonds or pistachios in a dry pan until fragrant and golden.

9. Serve slices or scoops of the baked vanilla yoghurt topped with hibiscus poached pears, a spoonful of the syrup or reduced glaze, the toasted nuts, a small handful of fresh mint leaves and a light drizzle of 1 tbsp good extra virgin olive oil for finishing.

10. Tips: use room temp eggs so the batter mixes smooth, don’t overbeat once you add the flour, keep the pears in their syrup in the fridge for up to 5 days and the yoghurt in an airtight container for 2 to 3 days.

Equipment Needed

1. 20 cm ovenproof dish (about 8 inch) for the baked yoghurt
2. Large roasting tin big enough to hold the dish for a water bath
3. Medium saucepan with lid for poaching the pears
4. Electric whisk or balloon whisk for eggs and sugar
5. Mixing bowls (one large, one medium) for batter and folding
6. Fine mesh sieve or strainer to strain the hibiscus syrup
7. Rubber spatula and wooden spoon for folding and stirring
8. Sharp paring knife and vegetable peeler for the pears
9. Kitchen scales and measuring spoons (or measuring cups) for accuracy
10. Kettle or small saucepan to bring water to boil for the water bath

FAQ

Q: How can I tell the baked vanilla yoghurt is done? A: The edges will be set and slightly pulling away from the tin, the top lightly golden, and the centre should still wobble a bit when you shake the tin. A skewer should come out with a few moist crumbs not wet batter. Let it cool in the tin 15 to 30 minutes so it finishes setting.

Q: Can I use low fat yoghurt or a non dairy yoghurt? A: You can, but results will change. Low fat yoghurt makes a thinner, less creamy bake and can be a bit rubbery. Non dairy yoghurts (eg coconut) will work but texture and taste differ, you might want to reduce eggs by one or add a little extra flour to help set.

Q: My baked yoghurt cracked or sank, what went wrong? A: Usually overbaking or too much whisking causes cracks and sinking. Don’t overmix the batter, fold flour in gently and stop as soon as it’s combined. Bake until just set not rock solid, and avoid very hot ovens. Cracks are fine though, the hibiscus pears and olive oil finish hide them.

Q: Any tips for perfect hibiscus poached pears? A: Start the pears in cold poaching liquid so they heat evenly, simmer very gently not a rolling boil, and test with a knife tip for doneness. Use firm pears like Bosc or Conference and peel them so the hibiscus colour shows through. If using tea bags you can double bag for stronger colour.

Q: Can I make everything ahead and how long will it keep? A: Yes. Poached pears keep in their syrup in the fridge up to 4 days, syrup about a week. Baked yoghurt is best within 48 hours, store covered in the fridge. Reheat pears gently in their syrup before serving or serve cold over the yoghurt.

Q: I have nut allergies or no flaked almonds, what can I use to finish? A: No problem. Use toasted seeds like pumpkin or sunflower, or crisped oats for crunch. You can also skip the crunch and just finish with mint and a light drizzle of good extra virgin olive oil.

Baked Vanilla Yoghurt With Hibiscus Poached Pears • Olive & Mango Recipe Substitutions and Variations

Full fat Greek yoghurt → Swap for strained whole‑milk plain yoghurt, labneh or skyr (use the same 500 g). If you only have regular plain yoghurt, drain in a cheesecloth or fine sieve 1–2 hours to remove whey so the batter won’t be too runny.
Caster sugar → Use superfine sugar or blitz regular granulated sugar briefly in a food processor. You can also use honey or maple syrup but cut the amount by about 25%, and note the batter will be a bit moister and browner.
Plain flour → Use a 1:1 gluten free plain flour blend (same weight 60 g). If you swap to almond meal expect a denser, more crumbly result, so keep it to half the amount or mix with a bit of rice or oat flour.
Dried hibiscus flowers → Hibiscus tea bags work straight away (same strength). For a different tart red poach try pomegranate or cranberry juice, diluted to taste and with a touch less sugar, you’ll get a similar colour and tang.

Pro Tips

– Use room temp eggs and yoghurt, they mix up smoother and the batter sets more evenly. Cold eggs can make the yoghurt curdle and give you a grainy texture, so take them out 30 minutes before you start.

– Fold the flour in gently and stop as soon as you cant see white streaks. Overmixing develops gluten and will make the baked yoghurt tough instead of silky.

– Fill the water bath with hot water right before you put it in the oven and check the level halfway through baking, top up with more hot water if its dropped. A steady, warm bath is what keeps the surface from cracking and the centre from drying out.

– Keep the pears a little firmer than you think you need and let them cool in their syrup so they soak up color and flavour. Reduce some of that syrup to a shiny glaze and brush it on, toast the nuts just before serving and add the olive oil last minute for the best texture and aroma.

Baked Vanilla Yoghurt With Hibiscus Poached Pears • Olive & Mango Recipe

Recipe by Theo Fines

0.0 from 0 votes

I present baked vanilla yoghurt topped with hibiscus poached pears that reframes a classic Yoghurt Breakfast into an unexpectedly elegant dish.

Servings

servings

Calories

351

kcal

Equipment: 1. 20 cm ovenproof dish (about 8 inch) for the baked yoghurt
2. Large roasting tin big enough to hold the dish for a water bath
3. Medium saucepan with lid for poaching the pears
4. Electric whisk or balloon whisk for eggs and sugar
5. Mixing bowls (one large, one medium) for batter and folding
6. Fine mesh sieve or strainer to strain the hibiscus syrup
7. Rubber spatula and wooden spoon for folding and stirring
8. Sharp paring knife and vegetable peeler for the pears
9. Kitchen scales and measuring spoons (or measuring cups) for accuracy
10. Kettle or small saucepan to bring water to boil for the water bath

Ingredients

For the baked vanilla yoghurt
500 g full fat Greek yoghurt (about 2 cups)
3 large eggs, room temp
75 g caster sugar (about 1/3 cup)
60 g plain flour (about 1/2 cup)
1 tsp baking powder
1 tsp vanilla extract or seeds from 1 vanilla pod
30 ml extra virgin olive oil (2 tbsp)
pinch fine sea salt
zest of 1 lemon (optional)
For the hibiscus poached pears
4 firm pears (Bosc or Conference), peeled and halved or quartered
750 ml water (3 cups)
20 g dried hibiscus flowers or 3 hibiscus tea bags
150 g granulated sugar (about 3/4 cup)
1 cinnamon stick
2 star anise (optional)
1 vanilla pod split or 1 tsp vanilla extract
juice of 1/2 lemon
To serve
30 g toasted flaked almonds or pistachios
small handful fresh mint leaves
1 tbsp good extra virgin olive oil for finishing

Directions

Preheat the oven to 170C (340F) and bring a kettle of water to boil for a later water bath, grease a 20cm ovenproof dish or line it lightly with baking paper.
Make the hibiscus poaching liquid: in a saucepan combine 750 ml water, 150 g sugar, 20 g dried hibiscus flowers or 3 hibiscus tea bags, 1 cinnamon stick, 2 star anise if using, the split vanilla pod or 1 tsp vanilla extract and the juice of 1/2 lemon; heat gently until the sugar dissolves.
Add the peeled, halved or quartered pears to the simmering liquid, cover and poach gently for 12 to 20 minutes depending on size until a knife slides in easily but they still hold shape; remove from heat and let pears cool in the syrup to absorb color and flavor.
While pears poach, whisk 3 room temperature eggs with 75 g caster sugar until the mixture is slightly pale and the sugar mostly dissolved, then fold in 500 g full fat Greek yoghurt until combined.
Sift together 60 g plain flour, 1 tsp baking powder and a pinch fine sea salt into the yoghurt mix, fold gently to avoid overmixing, then stir in 1 tsp vanilla (or seeds), 30 ml extra virgin olive oil and the lemon zest if using.
Pour the batter into the prepared dish, place the dish in a larger roasting tin and pour hot water into the tin until it comes about halfway up the sides of the dish to create a water bath, this keeps the baked yoghurt silky and prevents cracking.
Bake for 35 to 45 minutes until the center is set but still slightly wobbly, remove from oven and cool to room temperature (it will set more as it cools).
While the baked yoghurt cools, lift the pears from the syrup, strain the poaching liquid and simmer it down for a few minutes if you want a glossy glaze, or just spoon some of the cool syrup over the pears. Toast 30 g flaked almonds or pistachios in a dry pan until fragrant and golden.
Serve slices or scoops of the baked vanilla yoghurt topped with hibiscus poached pears, a spoonful of the syrup or reduced glaze, the toasted nuts, a small handful of fresh mint leaves and a light drizzle of 1 tbsp good extra virgin olive oil for finishing.
Tips: use room temp eggs so the batter mixes smooth, don’t overbeat once you add the flour, keep the pears in their syrup in the fridge for up to 5 days and the yoghurt in an airtight container for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.