You will need
6 just ripe pears, peeled, pipped and each cut into 8
1 cup (250 ml) red wine
½ cup (125 ml) brown sugar
2 star anise (optional)
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
1 T (15 ml) lemon juice
1 cup (250 ml) water
1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
250 g tub medium fat smooth cottage cheese
1 cup (250 ml) fresh cream
lavender sprigs (optional)
Use strong black tea with spices, sugar and red food colour to poach pear slices.
Simmer the pear wedges with the red wine, brown sugar, cloves, star anise, Seasoned Sea Salt and lemon juice until just tender. Spoon out pears, reduce the sauce a little and return pears to sauce. Refrigerate.
Beat the water, dry cheesecake mixture and cottage cheese until smooth and well blended.
In another medium/small mixing bowl beat the cream until just firm.
Fold the cream into the cheesecake mixture.
Spoon the mixture into 6 – 8 glasses.
Spoon the chilled pear wedges and their sauce over the cheesecake.
Decorate with lavender sprigs.