Cranberry Poached Pears
|Water||4 Cup (64 tbs)|
|Lime juice||2 Tablespoon|
|Star anise||1 Teaspoon|
|Lemon tea bags||3|
|Bosc pears||8 , peeled, halved and cored|
|Cranberries||2 Cup (32 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Frozen nonfat vanilla yogurt||1 Quart|
In a 4-quart pot, combine the water, lime juice, cinnamon stick, cloves, star anise and tea bags.
Add the pears and submerge as much as possible.
Over high heat, bring almost to a boil. You'll see steam rising.
Then reduce the heat to medium and simmer for 15 to 20 minutes, or until the pears are just tender when pierced with a sharp knife.
Remove the pears with a slotted spoon and place on individual dessert dishes.
Strain the liquid into a bowl.
Measure out 1 1/2 cups and return to the pot.
Add the cranberries, honey and vanilla.
Cook over medium heat for 10 to 15 minutes, or until the cranberries pop.
If desired, chill.
Place a small scoop of frozen yogurt in the hollowed-out part of each pear.
Using a slotted spoon, spoon the cranberries over the pears and frozen yogurt.
Garnish with the mint leaves.