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Beet-Poached Pears with Maple Coconut Yoghurt and Pistachios

· You make my heart skip a beet ·

April 20, 2019 3 Comments

These beet-poached pears prove better-for-you desserts don’t have to be boring. The pears get their gorgeous colour and flavour from the red beet juice liquid they're poached in. It's a brilliant twist on the classic French recipe. You'll probably want to poach pears this way from now on.

These beet-poached pears look fancy but come together easily. Poached with beets, maple syrup and cinnamon, they’re also 100% vegan and naturally gluten-free.

Beet-Poached Pears served with coconut yoghurt and drizzled with pistachios

As far as flavour goes, the beet doesn’t give the pears a strong taste. You’ll notice subtle earthy notes and a nice overall balance with hints of cinnamon and maple. It’s a is a very light and simple dessert that isn’t overly sweet.

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Start off by combining the diced beets, maple syrup, cinnamon sticks and water in a large skillet, then bring to a boil. Reduce the heat and add in the peeled pears, fully submerging them under the liquid. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 25 to 35 minutes.

Beet-Poached Pears served with coconut yoghurt and drizzled with pistachios

To make the topping, stir together coconut yoghurt and maple syrup. Scoop out the cores of the pear halves to create a cavity for the yoghurt using an ice cream scoop or spoon and fill with a generous helping of coconut yoghurt. Then top with crushed pistachios or granola. Serve warm and enjoy!

Tip: Red beets tend to stain your hands, so when peeling and cutting them consider wearing plastic gloves.


Beet-Poached Pears with Maple Coconut Yoghurt and Pistachios

Beet-Poached Pears served with coconut yoghurt and drizzled with pistachios

These gorgeous beet-poached pears are a healthy twist on the French classic.

  • Author: Zoe Lyons
  • Prep Time: 5 mins
  • Cook Time: 25 - 35 mins
  • Total Time: 40 mins
  • Yield: 2 servings 1x


For the poached pears:

  • 2 cups water
  • 1 medium beet, peeled & diced
  • 2 Barlett pears, peeled & halved
  • 2 cinnamon sticks
  • 2 Tbsp maple syrup

For the filling:

  • 1 tub (5 oz.) coconut yoghurt (I used Culina Bourbon Vanilla)
  • 12 tsp maple syrup
  • 1/2 cup pistachios, crushed


  1. Add water, beets, cinnamon, and maple syrup to a medium saucepan. Bring to a boil. Once boiling, reduce heat and simmer for 5 minutes.
  2. Gently place peeled pear halves in poaching liquid, cover, and simmer for 25 to 35 minutes, turning occasionally to ensure even colour, until pears are cooked but still firm.
  3. Once pears are tender, transfer to a bowl and scoop out core with an ice cream scoop or spoon.
  4. Fill cavity with a scoop of coconut yoghurt and top with crushed pistachios or granola.
  5. Serve warm and enjoy immediately!


Note: Poached pears can be made 1 day ahead and chilled. Bring to room temperature before serving.

Tip: If you want to increase the colour of the pears, remove cinnamon sticks from poaching liquid, transfer liquid and beets to a blender and blend until smooth. Strain through a sieve and pour the liquid back over the pears. Cover and chill in fridge until you’re ready to use them. Strain liquid whenever you’re ready to serve the pears.

Zoe Lyons


  1. Reply


    May 14, 2019

    wow this is looking delicious

    • Reply

      Zoe Lyons

      June 27, 2019

      Thank you Evie 🙂 Enjoy!

  2. Reply


    May 8, 2019

    Love the flavors in this dish!



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