Cider-Poached Pears with Honey-Vanilla Yogurt Recipe
Cider-Poached Pears with Honey-Vanilla Yogurt
How to make Cider-Poached Pears with Honey-Vanilla Yogurt
Poached pears are marvelous to have on hand for an elegant dessert. They keep, refrigerated in their poaching liquid, for 2 days. You can serve these pears for breakfast as well.
Yield: 8 servings
8 C. unsweetened apple cider
1 C. water
1 Tbs. lemon juice
8 medium pearsHoney-Vanilla Yogurt Sauce:
1 C. vanilla yogurt
4 Tbs. honeyFor the Garnish:
1/2 C. chopped pecans, toasted
1/2 C. dried cranberries tossed with 1/4 C. hot poaching liquid, optional
For the poached pears: In a deep saucepan with a lid, place the 8 C. apple cider and bring to a boil over high heat; boil, uncovered, until the cider is reduced to 2 C..
Meanwhile, in a large mixing bowl combine the 1 C. water and the 1 Tbs. lemon juice.
Peel each pear and core from the bottom, leaving the stems intact; as you finish each pear dip it into the lemon water to keep it from browning.
Place the pears in the reduced cider, bottoms down, cover, reduce the heat, and simmer the pears until tender, 10 to 15 minutes.
Remove the pears from the poaching liquid and cool.
Reserve the poaching liquid. For the sauce: In a small bowl, combine the 1 C. vanilla yogurt and 4 Tbs. honey.
To serve: Place 1 pear in the center of each of 8 small plates. Drizzle some of the reserved poaching liquid over each pear and spoon some of the yogurt sauce on each plate.
Garnish each serving with some of 1/2 C. toasted pecans and optional 1/2 C. dried cranberries, if desired. Serve immediately.