What's the perfect ending to your holiday meal? Give thanks for this merlot-poached pear delight. Steps 1 through 3 can be done a day in advance.
Servings: Serves 8
Ingredients 1 bottle (750-milliliter) Merlot2 cups pomegranate juice2 sticks cinnamon1 star anise2 cardamom pods1 (3-inch) piece orange peel1 vanilla bean , split in half lengthwise1/2 cup honey8 Anjou or Bosc pears , peeled and cored2 cups nonfat vanilla yogurt1/2 teaspoon ground cinnamon
In a large pot, combine wine, pomegranate juice, cinnamon sticks, star anise, cardamom pods, orange peel, vanilla bean and honey. Bring to a boil, then reduce heat and simmer 20 minutes.
Add pears, standing them upright in pot. Cover and simmer 20 to 25 minutes, until fruit is tender. Allow to cool in liquid.
When cool, remove pears with a slotted spoon and place on a platter. Cover and refrigerate at least 5 hours. Meanwhile, strain wine mixture into a bowl and discard solids. Return wine liquid to pot and boil over high heat until reduced to just over 1 cup, 20 to 30 minutes. Cool and refrigerate.
To serve, pour wine syrup over pears. Combine yogurt and cinnamon; drizzle on top of each pear. Best served cold.