Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Chai-Poached Pears with Spiced Yogurt Whip
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- Level: Easy
- Total: 2 hr 10 min (includes cooling and chilling time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 17 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 68 milligrams
- Sodium
- 44 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 6 grams
- Sugar
- 0 grams
- Protein
- 5 grams
This lower-sugar poached pear dessert is a perfect make-ahead option for entertaining, offering an elegant and naturally sweet treat without any added sugar (see Cook’s Note). Warm spices infuse the pears with a cozy flavor, while a whipped Greek yogurt topping offers a tangy contrast. You’ll have some leftover poaching syrup, which will keep for up to four days in the fridge. Stir it into oatmeal or plain yogurt at breakfast, or use it as a sweetener for tea or a base for a fun cocktail.
- Level: Easy
- Total: 2 hr 10 min (includes cooling and chilling time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 17 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 68 milligrams
- Sodium
- 44 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 6 grams
- Sugar
- 0 grams
- Protein
- 5 grams
Ingredients
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Directions
- Put the pear juice in a medium saucepan just large enough to hold the pears in a single layer (but don’t add the pears yet). Scrape in the seeds from one of the vanilla bean halves and add the pod (reserve the other half for later), then add the allspice berries, cloves and cinnamon stick. Bring to a full simmer, then turn off the heat. Add the tea bags and steep for 5 minutes.
- Discard the tea bags and add the pears to the liquid. Bring to a simmer and cook, turning the pears occasionally so they cook evenly, until tender, 30 to 35 minutes. (They will offer just a bit of resistance in the center when pierced with a paring knife.) Let cool in the liquid for 30 minutes, then remove and refrigerate for at least 30 minutes and up to overnight.
- Bring the poaching liquid in the saucepan to a boil, lower to a simmer and cook until lightly syrupy, 10 to 12 minutes. Strain and let cool to room temperature; you should have about 1 1/2 cups.
- Put the yogurt in the bowl of a stand mixer fitted with the whisk attachment. Add 2 tablespoons of the poaching syrup and scrape in the seeds from the remaining vanilla bean half. Beat on medium speed until smooth. Add the heavy cream and increase the speed to medium high. Whisk until the mixture forms almost firm peaks, about 1 minute.
- To serve, spoon a few tablespoons of the poaching syrup into shallow bowls. Add a pear to each bowl and drizzle with a little more syrup. Top each with a big dollop of the yogurt whip and serve immediately.
Cook’s Note
Food Network defines lower-sugar as less than 8 grams of added sugar per serving.
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