When I made this dessert, I pictured myself with my girlfriends, sitting in the great room, drinking wine, eating these delicious pears and having a great time. I think there is something feminine about this dessert. It may be how beautiful it is once is plated with the berries and the drizzled with the vanilla-cinnamon sauce. Delicate & delicious. Or it could be that my guy is not into pears and can’t picture him eating it so I’m automatically excluding the guys here. But if you’re a man and would love to eat this, please speak up! I don’t judge… I swear 🙂
The good thing is that there is nothing to feel guilty about this dessert. In my opinion, all of the ingredients in this recipe are good for you. Let’s see…..
Pears: they’re nutrient dense, little calories and are an excellent source of fiber!
Red wine? haven’t you heard is good for you? No need to elaborate on that 🙂
Sugar? A little sugar here and there does no harm but it does make your life sweeter! (okay, that sounded very corny ha!).
Greek Yogurt: If you use plain, non-fat like I do, you’ll get the version with the highest protein, calcium and very little natural sugar. Since Greek Yogurt is very tart, I like to sweeten mine with non caloric sweeteners such as stevia or even better, sugar free coffee syrup.
- 2 cups dry red wine such as Merlot
- 2 cups apple cider or juice
- 1/2 cup sugar
- 2 strips lemon peel
- 1 vanilla bean, split
- 1 cinnamon stick
- 2 Anjou, Bosc, or Barlett pears, peeled
- 1/2 cup blackberries
- 1/4 cup Greek yogurt, divided (sweetened with your favorite sweetener. Recommended: for non-calorie sweetener use sugar free vanilla coffee syrup).
- In a small sauce pan, add the wine, cider, sugar, lemon peel, vanilla bean, and cinnamon. Cover and set it to high heat. Bring to a boil.
- Reduce heat to low, add the pears and simmer – stirring occasionally.
- Cook until easily pierced with a knife, about 40 minutes.
- Remove from heat and allow pears to cool in liquid for at least 1 hour or chill overnight.
- Halve pears lengthwise and remove the core with a knife of a melon baller.
- For the sauce, reduce 1 cup of poaching liquid in a small saucepan over high heat to 1/4 cup, about 15 minutes.
- Serve the pears with a dollop of yogurt, berries and drizzle with sauce.