Ingredients

1 cup apple cider

1/2 freshly squeezed orange juice

1 vanilla bean, split lengthways

1 cinnamon stick

2 star anise

2 Bosc pears, peeled, halved, and cored

1 teaspoon orange zest

1/2 cup 2% Greek yogurt

1 teaspoon orange zest

1 1/2 tablespoons sliced almonds, toasted

Fresh raspberries or pomegranate seeds

Preparation

  1. In a small pan over medium-high heat, bring cider, orange juice, vanilla bean, cinnamon stick, and star anise to a boil.
  2. Place pears face down in the pan. Lower heat and simmer gently, covered, until a knife inserted into the pears meets no resistance, about 10-20 minutes.
  3. Once pears are tender, kill heat and let cool in pan. Remove to serving plates and set aside. 4, Over medium heat, reduce remaining poaching liquid to a glaze. Pour over pears.
  4. Mix orange zest with yogurt. Dollop equally on pears.
  5. Sprinkle almonds over yogurt. Sprinkle raspberries or pomegranate seeds around pears. Serve.