Granola and Yoghurt Bowl with Orange and Red Wine Syrup
An indulgent bowl of granola and vanilla yoghurt served with red wine syrup and fresh and caramelized oranges.
Equipment
- 1 medium sauce pan
Ingredients
For the syrup:
- 350 ml good quality red wine
- 1 tbsp sugar
- Zest or 1 orange
- Zest of 1 lemon
- 2 whole star anise
- 6 green cardamom pods
- 1 tsp juniper berries
For the bowls:
- 2 oranges cut across into 5-7mm slices
- 150 g granola
- 500 g vanilla yoghurt
- 1 tsp lemon zest
- A few mint leaves for garnish
Instructions
For the syrup:
- In a medium saucepan, combine the wine with lemon and orange zest, juniper berries, star anise, cardamom pods and sugar.
- Bring to the boil, then reduce the heat and simmer for 45-60 minutes until the syrup has reduced and the alcohol evaporates.
- At this point, the consistency should have thickened but still remained runny.
- Refrigerate until thoroughly cooled.
For the bowl:
- Pour 3-4 table spoons of the syrup over granola and leave to rest for 5-7 minutes to soften.
- In a small shallow pan, heat 2-3 table spoons of the syrup. Bring to bubble and add a few slices of orange.
- Cook for 1-2 minutes on both sides until the orange caramelizes slightly. Remove from the pan and let cool.
- Divide the granola and yoghurt between four bowls. Top with slices of cooked and fresh orange. You can pour a bit more of the syrup over.
- Serve sprinkled with lemon zest and garnished with mint leaves.
Notes
- The syrup can be kept in the fridge for up to a week.
- You can also use apples instead of oranges.