Scented pears sweetened with honey make a subtle partner for tart and creamy homemade yoghurt - the ideal start to the day for those who want something nourishing but light.
1. Sterilise the utensils to be used for making the yoghurt — a large saucepan and lid, a lidded, shallow heatproof glass dish, a teaspoon, and a cook's thermometer if you have one. Simply pour boiling water into and all over these utensils, then drain them and leave to dry (or put to dry in a warm oven), touching only the handles or parts that will not be coming into contact with the milk.
2. Pour the milk into the scalded saucepan and bring it to the boil. Put the lid on the pan, remove from the heat and leave to cool for about 20 minutes, until the milk registers 43°C (110 F) on the thermometer, or until it feels warm but not uncomfortably hot when you put the inside of your wrist against the pan.
3. Stir the yoghurt into the milk with the sterilised teaspoon, and pour the milk into the dish. Put on the lid, wrap with a newly washed towel and stand the dish in a warm airing cupboard or near a radiator that will stay hot.
4. Meanwhile, make the sauce. Peel, quarter and core the pears. Cut the quarters across into thin slices, and put in a small saucepan with the honey, lemon rind and lemon juice. Heat gently to dissolve the honey, then cover and simmer for about 10 minutes, until the pears are tender and the juice is slightly thickened. Pour into a bowl, cover, leave to cool and then refrigerate.
5. Look at the yoghurt after about 6 hours. If it is still runny, wrap it up again and leave it for a few more hours. When it is set, use a sterilised spoon to remove any clear whey from the surface. Chill the yoghurt in the refrigerator for at least 2 hours, or overnight if more convenient.
Serve the yoghurt on individual plates with the pears in a side dish for spooning onto each serving. Remember to keep a little of the yoghurt in a small sterilised container in the refrigerator for making the next batch.