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Vanilla, Cinnamon & White Wine Poached Pears with Yogurt

  • 40 m
  • 1 h 10 m
Karen Rankin
“Slightly sweet, tender pears are paired with a lovely vanilla-, cinnamon- and orange-infused golden syrup. The (literal) icing on the cake is a dollop of creamy vanilla yogurt in the bottom of the bowl. This very elegant dessert is also calorie-conscious and brimming with fiber. If you want to dress up your poached pears, they can be topped with a variety of items, like granola, crushed cookies, chopped nuts, whipped cream or vanilla ice cream.”


    • 4 medium (about 2 pounds total) firm-ripe Bosc pears
    • 1½ cups (12 ounces) Sauvignon Blanc or other dry white wine
    • 1½ cups water
    • ¼ cup granulated sugar
    • 1 cinnamon stick
    • 2 (3 inch) orange peel strips
    • 1 vanilla bean pod, split
    • ½ cup vanilla whole-milk Greek yogurt


  • 1 Peel pears; discard skins. Using a tablespoon measure or a melon baller, core pears from their bottoms (remove the seeds, but leave the pears intact). Set aside.
  • 2 Stir together wine, water, sugar, cinnamon stick and orange peel strips in a medium saucepan. Scrape split vanilla bean pods into mixture; add scraped pods. Bring mixture to a boil over medium-high, stirring until sugar dissolves.
  • 3 Arrange pears on their sides in wine mixture; reduce heat to medium, and cover. Cook, turning pears occasionally to cook evenly all over, until pears are tender, about 30 minutes. Gently remove pears from wine mixture liquid; increase heat to high, and cook, undisturbed, until liquid reduces to about ¾ cup and turns slightly syrupy, about 10 minutes. Remove from heat. Remove and discard cinnamon stick and orange peel strips from syrup. Let syrup cool slightly, about 20 minutes.
  • 4 Place 2 tablespoons yogurt in the bottom of each of 4 shallow bowls. Top each with 1 poached pear; spoon 3 tablespoons syrup over each pear. Serve warm or at room temperature.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019