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

Recipe by Cooking Light May 1996

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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

264 calories; calories from fat 6%; fat 1.5g; saturated fat 0.5g; mono fat 0.4g; poly fat 0.2g; protein 2.3g; carbohydrates 66.1g; fiber 4.3g; cholesterol 3mg; iron 0.7mg; sodium 22mg; calcium 74mg.
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