Healthy Poached Pears with Cinnamon Cream
They look indulgent, but they really aren't
Ingredients
- 1 cup cranberry juice
- 1 cup water
- 4 seckel pears
- 3/4 cup vanilla yogurt
- 1/4-1/2 teaspoon cinnamon
Instructions
- Bring cranberry juice and water to a boil in a small saucepot.
- Cut pears in half lengthwise; using a spoon remove seeds and stem.
- Place 4 pear halves time in cranberry mixture; reduce heat to low.
- Simmer for 8-10 minutes, or until just fork tender.*
- Repeat with remaining 4 halves.
- When all 8 halves are poached, place on a plate and refrigerate for at least 1 hour.
- Combine vanilla yogurt and cinnamon in a small bowl.
- Place pear half on serving plate, skin side down.
- Top pear with a tablespoon of the cinnamon cream.
- Serve immediately.
Notes
*Don’t let them boil to the point of being mushy.
**The pears can be poached up to 2 days in advance and stored in the refrigerator until serving time. Top the pears with yogurt immediately before serving.