Cranberry Poached Pears With Yogurt
|Unsweetened cranberry juice||2 Cup (32 tbs)|
|Lemon zest||2 Teaspoon, grated|
|Orange zest||1 Teaspoon, grated|
|Vanilla extract||1 Teaspoon|
|Pears||2 Large, peeled halved and cored|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Toasted sesame seeds||2 Tablespoon|
1. In a medium-size nonreactive saucepan combine the cranberry juice, sugar, lemon zest, orange zest, vanilla, cinnamon stick and cloves, and bring to a boil over medium-high heat. Reduce the heat to low and simmer the mixture 5 minutes.
2. Add the pear halves and simmer another 15 minutes, turning occasionally. Remove the pan from the heat; remove and discard the cinnamon stick and the cloves.
3. Transfer the pear halves and poaching liquid to a bowl and set aside to cool to room temperature, basting the pears often with the liquid if they are not completely immersed.
4. Refrigerate the pears at least 30 minutes, or until well chilled.