Wine Poached Pears with Vanilla Whipped Yogurt

Spring is in the air and a young girl's thoughts turn to.......
Wine Poached Pears with Vanilla Whipped Yogurt. Okay, pears are not in season here until late summer, I know, but they are still easy to find in the grocery store.

As the weather gets warmer, I want lighter treats. My winter pies and molten chocolate things start to feel too heavy and I just want fruity, lighter desserts. Poaching pears in wine (you can totally do this with white wine too but you won't get the fabulous colour) I also really love the tang you get with whipped yogurt - there's enough cream in there to ensure that it's still rich and decadent, don't worry. I also love that this dessert looks incredibly fancy but is so easy to make.

You can make the pears a day in advance and store them in the fridge with the poaching liquid and then just bring them to room temperature while you reduce the poaching liquid until it's syrupy.

Wine Poached Pears with Vanilla Whipped Yogurt

 makes 4 large servings of 2 halves or 8 small servings of 1/2 pear each

Pears:

4 firm, ripe pears, preferably with stems attached

1 1/2 cups fruity red wine

1/2 cup water

1/4 cup orange juice

1/3 cup sugar

Peel from half the orange

8 crushed cardamom pods

Whipped Yogurt:

1 cup greek yogurt

3/4 cup whipping cream

3 tbls honey or maple syrup

1/4 tsp vanilla

Pinch sea salt

Sprigs of mint for garnish

Peel the pears but leave a bit a skin around the stem (leave the stems attached)

Put the wine, water, orange juice, sugar, peel and cardamom pods in a pot that will fit the pears snugly

Bring to a simmer and let infuse, simmering, for about 5 minutes.

Gently place the pears into the pot and cook, simmering gently and turning them from time to time to ensure even colouring, for about 25 to 30 minutes.

When pears are cooked but still firm, remove from heat and let them cool to room temperature in the pan. You want to be able to pierce them with a fork but not so soft that they are starting to fall apart.

Refrigerate for at least 3 hours and up to 24 hours. You can serve the pears cold or, my preference, room temperature.

When it’s time to serve, remove the pears from the soaking liquid and cut in half. Carefully scrape out the core and seeds with a small spoon and set aside.

Strain the soaking liquid and put it back in the pot and reduce until it gets thick and syrupy, 15 to 20 minutes.

To make the Whipped Yogurt, combine greek yogurt, cream, honey or maple syrup and vanilla in the bowl of a stand mixer with a whisk attachment or using a hand beater.

Mix at low speed and then increase to high and whip until stiff and thick, about 5 minutes.

Use immediately as it stiffens up after sitting int the fridge.

To serve, two halves on each place and spoon some of the whipped yogurt into each cavity. Drizzle each with a tbls or two of the soaking syrup, place a mint leave on top.