Honey Poached Pears with Yogurt CheeseFrom THE 'B' STREET HOUSE
- I use little glass pear shaped dishes to serve this dish.
- Use only the yogurt cheese, as it is heavy enough to hold its shape when scooped.
1/4 cup honey, mesquite honey, if available
2 cups sugar
1/2 slice lemon, plus juice of 1/2 lemon
1 teaspoon ground cardamom
1 tablespoon vanilla extract
2 large fresh pears, red pears, or Bartlett
2 scoops per serving of Mediterranean style yogurt cheese
1/2 cup toasted walnut halves
1/2 teaspoon melted butter, salted butter
To toast walnuts: Place walnut pieces on a pan and place in a 350 oven for 5 to 10 minutes. Toasting brings out the flavor of the nut.
Combine 4 cups of water, 1/4 cup honey, sugar, lemon slice, vanilla extract, and cardamom in a saucepan Bring to boil, stirring frequently and then simmer for 10 minutes. Add whole, unpeeled pears to saucepan and simmer until tender, about 15 minutes. Remove pears and cool. Refrigerate for an hour or overnight, if using for breakfast the next day.
To serve: Peel pears and remove stems. Slice each pear lengthwise. Remove seeds. Place halves on a plate or dish. Squeeze the 1/2 lemon over the pears. Using a melon baller or small scoop, scoop out two scoops of yogurt cheese for each serving of pear. Place decoratively on top of the pear slices. Drizzle a little honey on top of each serving and add a few toasted walnuts mixed in the 1/2 teaspoon of butter. Use one tablespoons fresh pomegranate seeds for garnish. Serve.