Poached Pears With Port Sauce
|White wine||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Navel orange||2 1⁄2 Ounce, peeled seeded and thinly sliced|
|Bartlett pears||6 , peeled stems left intact (Use Firm Ones)|
|Grated ginger||2 Tablespoon|
|Port wine||3 Tablespoon|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
To poach the pears, combine the wine, water, and sugar in a large saucepan or pot.
Bring to a boil over medium heat, reduce the heat, and simmer for 5 minutes.
Add the orange slices, pears and ginger.
Cover partially and cook for 45 minutes to 1 hour, until the pears are fork tender.
Remove from the heat and allow the pears to cool in the pan.
Transfer the cooled pears to a bowl and pour the poaching liquid on top.
Cover and refrigerate for 2 to 3 hours, until well chilled.
For the sauce, whisk the port into the yogurt until well blended.
To serve, roll each pear in the chilled poaching liquid just to coat it and transfer with a slotted spoon to a small plate. (The pear should stand upright on the plate.)
Top with a little sauce and serve immediately.