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Cider-Poached Pears/Honey-Vanilla Yogurt




Source of Recipe


MyFree.Com's Cooking Free Stuff Daily






Recipe Introduction


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.

Serves: 8





List of Ingredients



• Poached Pears:
  
• 8 cups unsweetened apple cider
  
• 1-cup water
  
• 1 tablespoon lemon juice
  
• 8 medium pears
  
• Honey-Vanilla Yogurt Sauce:
  
• 1-cup vanilla yogurt
  
• 4 tablespoons honey
  
• For the Garnish:
  
• 1/2 cup chopped pecans, toasted
  
• 1/2 cup dried cranberries tossed with 1/4 cup hot poaching liquid
  






Instructions



1. For the poached pears: In a deep saucepan with a lid, place the 8 cups apple cider and bring to a boil over high heat; boil, uncovered, until the cider is reduced to 2 cups.
   
2. Meanwhile, in a large mixing bowl combine the 1-cup water and the 1 tablespoon 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.
   
3. Place the pears in the reduced cider, bottoms down, cover, reduce the heat, and simmer the pears until tender, 10 to 15 minutes.
   
4. Remove the pears from the poaching liquid and cool. Reserve the poaching liquid.
   
5. For the sauce: In a small bowl, combine the 1-cup vanilla yogurt and 4 tablespoons honey.
   
6. 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.
   
7. Garnish each serving with some of 1/2 cup toasted pecans and optional 1/2 cup dried cranberries, if desired.
   
8. Serve immediately.