Wine-Poached Pears with Greek Yogurt Cream
From Shape Oct. 2014
- 1 bottle shiraz or other dry red wine
- 1/2 cup sugar
- 1 strip orange zest, about 2 inches long and 1 inch wide
- 1 1/4 tsp. pure vanilla extract
- 1 cinnamon stick
- 2 firm, ripe Bosc pears, peeled, halved, and cored, stems on
- 3 tbsp. heavy cream
- 1/3 cup plain 2% Greek yogurt
- 2 tsp. honey
- 4 tsp. unsalted shelled pistachios, chopped
Preparation time 35mins
Cooking time 45mins
1. In a large saucepan over medium-high, combine wine, sugar, orange zest, 1 tsp. vanilla, cinnamon stick, and 2 cups water. Bring mixture to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
2. Add pear halves to pan, cut-side up, and reduce heat to a gentle simmer. Cook pears, partially covered, until almost tender, about 12 minutes. Remove from heat and let cool slightly or completely in poaching liquid (pears can be served warm).
3. Meanwhile, making cream: whip cream until slightly thickened. In separate small bowl, combine yogurt, honey, and remaining vanilla. Fold yogurt mix into cream and refrigerate until ready to serve.
4. Transfer 1/2 cup of poaching liquid to small saucepan. Bring to a boil, then reduce heat and simmer until slightly syrupy, about 6-8 minutes. Divide pears among serving bowls. Drizzle them with sauce, add dollop of yogurt cream to each dish, sprinkle with pistachios.