Beet-Poached Pears with Maple Coconut Yoghurt and Pistachios

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

5 from 2 reviews

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



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.

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