Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Sugar

  2. 1/2 Vanilla bean - split in half

  3. 1 Cinnamon stick

  4. 1 tablespoon 15ml Orange peel in thin strips

  5. 1 tablespoon 15ml Lemon juice

  6. 4 Seckel pears - peeled

  7. 1/4 cup 59ml Ruby port

  8. 8 teaspoons 40ml Vanilla yogurt

  9. 4 teaspoons 20ml Chestnut honey Spongecake for serving - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Use a 2-inch round cutter to cut circles from a home-baked or purchased spongecake. Combine the sugar, 3 cups water, vanilla bean, cinnamon stick, orange peel and lemon juice in a 2-quart saucepan. Simmer until the syrup is clear, 2 minutes. Add the pears; bring to a simmer. Place a circle of parchment paper over the pears. Cover the pan and simmer until the pears are tender, 30 minutes. Add the port. Place the pears and liquid in a bowl so that the pears are submerged. Place another parchment round on the pears. Cover; chill overnight. Remove the pears from the syrup. Reduce the syrup in a small saucepan over medium-high heat to 1 cup. Cool, then chill. To serve, cut the pears in half and scoop out the seeds. Cut each pear half into thirds and fan out on top of each spongecake round. Place a teaspoon of yogurt on top, then a half teaspoon of the honey. Drizzle the chilled syrup around each cake round. This recipe yields 8 servings. Each serving, pears only: 160 calories; 3 mg. sodium; 1 mg. cholesterol; 0 fat; 0 saturated fat; 39 grams carbohydrates; 0 protein; 1.75 grams fiber.


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