Rusks with Greek yogurt and pear compote

Ingredients

For 1 serving

• Italian rusks4
• Greek yogurt 2%150 g
• Pear1
• Lemon juice5 ml
• Cinnamonto taste

Contains: gluten, lactose,

In season: October – February

Method

1. Wash and peel the pear, remove the core and cut it into roughly 1 cm dice.
2. Put it in a small pan with the lemon juice, a pinch of cinnamon and a splash of water; bring to a gentle simmer and cook over medium-low heat for about 10 minutes, stirring now and then, until very soft and almost dry.
3. Mash the pear with a fork into a chunky compote and let it cool for a few minutes in a small bowl.
4. Spoon the Greek yogurt into a bowl, add the compote and serve with the rusks for dipping or spreading.