Arun Kapil's Poached pears "Jal Jerra" Scorched plums & Greek yoghurt: Today with Maura and Dáithí.


Serves 4

  • 280g white sugar
  • 120g water
  • 2 limes, juice and zest
  • 1 tsp ground cumin and a pinch more
  • 4 pears, peeled, halved (squeeze of lemon to stop the pears from discolouring)
  • 8 plums, halved, stoned
  • 2 tblsp brown sugar


  • Greek yoghurt, full fat
  • Mint leaves, finely sliced 


  1. Take a large saucepan, add the sugar, water, lime juice and zest, the cumin, place on a medium heat, cook until the sugar dissolves and a couple more mins, stir, then add the pears.
  2. Gently poach the pears for about 20 mins or until they’re just soft, this will depend on the fruits’ ripeness. 
  3. Meanwhile, turn your grill to medium high, place the plums cut side up onto a grill pan, sprinkle with the sugar.
  4. After about 4 or 5 mins, when the plums are scorched remove from the grill and immediately sprinkle with a pinch of cumin. Set aside.

Spoon some plums in the centre of a plate, place two pear halves resting on the plums, dollop of Greek yoghurt, sprinkle of mint leaves. Yum!

Arun&squot;s Poached pears "Jal Jerra"