Pomegranate & Vanilla Poached Pears

Step 1

Combine pomegranate juice, agave syrup, vanilla bean and seeds (extract or vanilla bean paste), cinnamon stick (if using), and salt in a small saucepan. Bring to a simmer; add prepared pears. The liquid should cover the pears.

Step 2

Reduce heat to a low simmer, and poach the pears until tender, about 20 minutes. Carefully remove pears from the pan onto a plate.

Step 3

Return liquid to medium heat and reduce by one half to the consistency of maple syrup, about 15 minutes. Stir lemon juice and adjust seasoning.

Step 4

Slice poached pear halves in 1/4-inch wide slices, leaving them connected at the top of the pear. Place 1/4 cup of the drained yogurt in a mound on a chilled plate. Fan the sliced pear leaning against the yogurt. Drizzle with the reduced sauce and sprinkle with chopped almonds.

NOTE 1: The pears must be submerged below the liquid. If they are not submerged, transfer the mixture to a smaller saucepa. you can also place a piece of parchment paper directly on top of the pears to prevent the exposure to air and stop the pears from turning brown.

NOTE 2: If you do not have Greek yogurt, which is thicker and richer than regular yogurt, you can drain regular yogurt overnight in a cheesecloth-lined colander to remove some of its liquid.

NOTE 3: The poaching syrup can be prepared the day before; it will thicken when chilled in the refrigerator overnight. Bring the syrup to room temperature before drizzling over pears.

NOTE 4: Use mature pears so that the flavors infuse easily and the pears cook well.