4 servings

The sweetness in this dessert comes from the natural fruit flavors, and the low-fat sour cream smoothes out the texture. You could use a French Sauternes with this or a German Beerenauslese dessert wine--both wines are very sweet. Even a nice glass of port served with this dish would enhance all the flavors.

How to Make It

Step 1

Combine sour cream and yogurt; stir well. Cover and chill.

Step 2

Combine the sugar and water in a medium skillet. Place over medium-low heat, and cook 10 minutes or until the sugar dissolves (do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 10 minutes or until golden (do not stir).

Step 3

Remove from heat. Gradually add the wine and ground allspice, stirring constantly (the caramelized sugar will harden and stick to the spoon). Place over medium heat; cook for 3 minutes or until the caramelized sugar melts and the mixture is smooth, stirring constantly.

Step 4

Add pear halves; cover and cook 20 minutes or until tender, turning pears once. Remove pears from skillet with a slotted spoon; set aside.

Step 5

Bring cooking liquid to a boil; cook, uncovered, 10 minutes or until sugar mixture is reduced to 1/2 cup.

Step 6

Spoon 2 tablespoons sugar mixture onto each of 4 dessert plates. Place 1 pear half, cut side up, on top of sauce; top each with 1 tablespoon sour cream mixture. Sprinkle with allspice, if desired.

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