|
Sign up for our newsletters!
Terms of Use | Privacy Policy       Subscribe to O, The Oprah Magazine
Merlot-Poached Pears with Vanilla-Cinnamon Yogurt
Created by Rori Trovato
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) Merlot
  • 2 cups pomegranate juice
  • 2 sticks cinnamon
  • 1 star anise
  • 2 cardamom pods
  • 1 (3-inch) piece orange peel
  • 1 vanilla bean , split in half lengthwise
  • 1/2 cup honey
  • 8 Anjou or Bosc pears , peeled and cored
  • 2 cups nonfat vanilla yogurt
  • 1/2 teaspoon ground cinnamon
Directions
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.
From the November 2006 issue of O, The Oprah Magazine
Loading...
Advertisement
Advertisement
Advertisement
IN THE CURRENT ISSUE
Grow your life! Get an exclusive look at Oprah's new farm, uncover 28 fresh ideas for happier living, and learn Bob Greene's top secret to eating smarter. Plus, find out how you can win a trip to Hawaii to have lunch with Oprah!
see all new stories