While Nate was enjoying his birthday cake leftovers for days, I was feeling kind of left out on the dessert-front. It’s not that Nate wouldn’t share his leftovers with me, it’s more that I didn’t think I needed to be eating such a high calorie dessert every night…at least until I start working out regularly again 😦
But I’m the kind of person that needs a little something sweet after meals. I’m pretty sure I can thank my dad for that nasty little habit.
Anyway, I figured if I made a dessert on the heatlhy side, it would satisfy me plenty while Nate chowed down on cake.
As you know, I still have lots of cider in my fridge, so I thought I’d put it to good use. In my search for cider recipes, I came across one for Cider Poached Pears with a Yogurt sauce. I altered it slightly, based on ingredients I had available, and the result was totally delicious.
And the best part is that when Nate walked into the apartment, he said that it smelled “like cider.” What an awesome natural air freshener! And it even made it feel a little closer to fall 🙂
Cider-Poached Pears with Honey Yogurt Sauce
Adapted from Curtis Stone
2 cups apple cider (non-alcoholic!)
2 oranges, juice (approx 1 cup), one zested and one peeled, peels reserved
2 cinnamon sticks
1 vanilla pod, split lengthways
4 pears, peeled, halved and cores removed with Parisian scoop (melon baller)
1 containter 2% Greek yogurt
1 1/2 Tbsp honey
1/4 tsp cinammon or more as desired
Put first 3 ingredients in large pot. Scrape seeds out of vanilla bean and add seeds and bean to pot. Bring ingredients to a boil.
Add the pears and cook at a gentle simmer for 10-20 minutes or until a paring knife inserted into the pears meets a little resistance. Cooking time will be determined by the ripeness of the pears.
Remove from heat and allow pears to cool in the poaching liquid.
Once cool, remove pears from liquid and set aside.
Return poaching liquid to medium heat and reduce to a glaze.
In small bowl, combine yogurt, honey and cinnamon.
To serve, slice the pears in quarters from top to bottom, place in the center of four serving plates, spoon over some yogurt and drizzle with glaze.