|Canned pear halves||28 Ounce|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Cinnamon stick||1 Small|
|Red currant jelly||1 Cup (16 tbs)|
|Red food coloring||3 Drop|
|Plain yogurt||12 Ounce|
Drain pears, save juice.
Combine pear juice, orange juice, lemon juice, ginger, cinnamon and cloves in saucepan.
Bring to a boil, turn down heat and simmer 10 minutes.
Put pear halves in bowl and pour hot syrup over.
Let stand 1 hour at room temperature.
Beat jelly with a rotary beater until smooth at serving time.
Add 3 tbsp of the spiced pear juice and a few drops of red food coloring to tint a nice red and beat to blend.
Combine yogurt, sugar and vanilla.
Lift pear halves out of liquid (save liquid for another use) and put them in sherbet glasses.
Top each serving with a spoonful of the jelly then a spoonful of yogurt.