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Poached Pears with Vanilla-Honey Yogurt Sauce

Yield 4 servings.
The poaching liquid stains the pears, so turn them frequently to ensure an even color.


  • 1 3/4 cups water
  • 1/2 cup honey
  • 2 (3-inch) cinnamon sticks
  • 4 medium peeled Anjou pears, cored and cut in half lengthwise
  • Vanilla-Honey Yogurt Sauce

Nutrition Information

  • calories 264
  • caloriesfromfat 6 %
  • fat 1.5 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 2.3 g
  • carbohydrate 66.1 g
  • fiber 4.3 g
  • cholesterol 3 mg
  • iron 0.7 mg
  • sodium 22 mg
  • calcium 74 mg

How to Make It

  1. Combine water and honey in a large nonstick skillet; stir with a wire whisk until blended. Add cinnamon sticks. Arrange pear halves, cut sides down, in a single layer in skillet; bring to a simmer over medium-low heat. Cook 10 minutes, basting occasionally with cooking liquid. Turn pears over; cook 10 minutes, basting occasionally. Turn pears over, and cook an additional 10 minutes or until tender, basting occasionally. Remove pears from skillet with a slotted spoon, and place 2 pear halves in each of 4 individual dessert dishes; set aside, and keep warm.

  2. Bring cooking liquid to a boil over high heat, and cook 7 minutes or until reduced to 1/2 cup. Discard cinnamon sticks. Spoon 2 tablespoons cooking liquid over each serving, and top each with 2 tablespoons Vanilla-Honey Yogurt Sauce.