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.

Karen Rankin
Source: EatingWell.com, September 2019

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Recipe Summary

active:
40 mins
total:
1 hr 10 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 3/4 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.

  • 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.

Nutrition Facts

276 calories; protein 3g 6% DV; carbohydrates 51g 17% DV; dietary fiber 7g 28% DV; sugars 37g; fat 1g 2% DV; saturated fat 1g 5% DV; calcium 49mg 5% DV; potassium 263mg 7% DV; sodium 18mg 1% DV; added sugar 13g.
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