Poach the pears up to three days ahead. When dessert rolls around, just warm the syrup for drizzling and spoon on the spiced yogurt.
- 1 bottle (750 ml) dry red wine
- ¼ c. plus 2 tbsp. honey
- 2 whole cinnamon sticks
- ½ vanilla bean, halved lengthwise
- 4 firm pears (such as Bosc), peeled, halved, and cored
- 2 c. plain 2% Greek yogurt
- ¼ tsp. ground cardamom
- ½ tsp. ground cinnamon
- 1 tbsp. honey
- ¼ c. unsalted shelled pistachios, chopped
- Combine wine, honey, and cinnamon sticks in a large deep saucepan. Scrape in seeds from vanilla bean with the tip of a knife, then add the pod. Bring to a boil. Reduce heat and gently simmer.
- Place pears in wine, and place a small pan lid directly on top of the pears to fully submerge them in the wine mixture. Simmer, gently rearranging pears from time to time, until just tender when pierced with the tip of a knife, about 1 hr.
- Remove from heat and let pears cool in liquid to room temperature. Transfer to a deep bowl, cover, and refrigerate overnight (or up to 3 days).
- Just before serving, remove pears from liquid with a slotted spoon and set aside. Discard cinnamon sticks and vanilla pod. Pour poaching liquid into a saucepan. Bring liquid to a boil and cook until slightly thickened, 5 to 7 min. While liquid cooks, stir yogurt with cardamom, cinnamon, and honey.
- Dollop each pear half with ¼ cup spiced yogurt. Drizzle with poaching liquid, and sprinkle with pistachios.
163 cal, 3 g fat (1 g saturated), 6 g protein, 29 g carb, 20 g sugar, 4 g fiber, 22 mg sodium, 4 mg cholesterol per serving
This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.