ingredients
serves 6
6 firm pears
1 tbsp lemon juice
1 cup sweet white wine or cider
thinly pared rind of 1 lemon
1 cinnamon stick
2 tbsp maple syrup
1/2 tsp arrowroot
2/3 cup low fat Greek-style yogurt
method
1. Thinly peel the pears, leaving them whole and with stalks intact. Brush them with lemon juice, to prevent them from browning. Use a potato peeler or small knife to scoop out the core from the base of each pear.
2. Place the pears in a wide, heavy saucepan and pour over the wine or cider, with enough cold water almost to cover the pears.
3. Add the lemon rind and cinnamon stick, and then bring to the boil. Reduce the heat, and simmer the pears gently for about 30 - 40 minutes, or until tender. Turn the pears occasionally. Lift the pears out carefully, draining them well.
4. Bring the liquid to the boil and boil uncovered to reduce to about 1/2 cup.
5. Strain the liquid and add the maple syrup. Blend a little of the liquid with the arrowroot. Return to the pan and cook, stirring, until thick and clear. Leave to cool.
6. Slice each pear about three-quarters of the way through, leaving the slices attached at the stem end. Fan each pear out on a serving plate.
7. Stir 2 tbsp of the cooled syrup into the yogurt and spoon it around the pears. Drizzle with the remaining syrup and serve immediately.
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more information
Poach the pears in advance, and have the cooled syrup ready to spoon on to the plates just before serving. The cooking time of this dish will vary, depending upon the type and ripeness of the pears. The pears should be ripe, but still firm -over-ripe ones will not keep their shape well.
