ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Poached Pears with Vanilla Sauce

Photo: Alexandra Grablewski; Styling: Lynn Miller
Prep time 25 mins
Cook time 1 hr
Yield 8 Servings


  • 1 750ml bottle white wine
  • 1/2 cup sugar
  • 1 whole vanilla bean, split, seeds scraped out
  • 8 Bosc pears, peeled and cored from bottom (stem intact)
  • 2 cups fat-free vanilla yogurt

Nutrition Information

  • calories 291
  • fat 1 g
  • satfat 0 g
  • protein 4 g
  • carbohydrate 53 g
  • fiber 5 g
  • cholesterol 1 mg
  • sodium 90 mg

How to Make It

  1. Stir together wine, sugar, vanilla bean and seeds and 3 cups water in a pan large enough to hold pears standing up. Bring to boil over medium heat, stirring to dissolve sugar.

  2. Reduce heat to low, add pears, cover with parchment and simmer until pears are tender, 20 to 25 minutes.

  3. Remove pears to a bowl; set aside. Remove vanilla bean. Raise heat to high; boil poaching liquid until reduced to 1 1/2 cups, 35 minutes. Cover and chill pears and syrup.

  4. Whisk yogurt and syrup together. Spoon sauce onto serving plates; place pear in center of each.