Poached Pears with Vanilla-Honey Yogurt Sauce

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

Yield:

4 servings.

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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.

Note:

Marcy Marceau,

May 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note