Cider-Poached Pears With Honey-Vanilla Yogurt

Cider-Poached Pears With Honey-Vanilla Yogurt


(0 votes) 0 0

Poached pears are marvelous to have on hand for an elegant dessert. They keep, refrigerated in their poaching liquid, for 2 days. You can serve these pears for breakfast as well.

Shared by

Serving Size / Yield

8 servings


  • Poached Pears:
  • 8 C. unsweetened apple cider
  • 1 C. water
  • 1 Tbs. lemon juice
  • 8 medium pears
  • Honey-Vanilla Yogurt Sauce:
  • 1 C. vanilla yogurt
  • 4 Tbs. honey
  • For the Garnish:
  • 1/2 C. chopped pecans, toasted
  • 1/2 C. dried cranberries tossed with 1/4 C. hot poaching liquid, optional

Our Readers Also Loved


For the poached pears: In a deep saucepan with a lid, place the 8 C. apple cider and bring to a boil over high heat; boil, uncovered, until the cider is reduced to 2 C.. Meanwhile, in a large mixing bowl combine the 1 C. water and the 1 Tbs. lemon juice. Peel each pear and core from the bottom, leaving the stems intact; as you finish each pear dip it into the lemon water to keep it from browning. Place the pears in the reduced cider, bottoms down, cover, reduce the heat, and simmer the pears until tender, 10 to 15 minutes. Remove the pears from the poaching liquid and cool. Reserve the poaching liquid. For the sauce: In a small bowl, combine the 1 C. vanilla yogurt and 4 Tbs. honey. To serve: Place 1 pear in the center of each of 8 small plates. Drizzle some of the reserved poaching liquid over each pear and spoon some of the yogurt sauce on each plate. Garnish each serving with some of 1/2 C. toasted pecans and optional 1/2 C. dried cranberries, if desired. Serve immediately.

Around The Web