Frozen Yogurt with Poached Rum Raisin Pears

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

1/3 cup plus 1 tablespoon dark rum

1/2 cup pear juice

2 tablespoons sugar

1/3 cup raisins

3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges

1 tablespoon cold unsalted butter

1 pint frozen vanilla yogurt (regular or nonfat)

Directions

  1. Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt.
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