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Cider Poached Pears with Yogurt and Toasted Almonds

Dessert so good it makes you forget that it's healthy, by Chef Curtis Stone.

Yield: Serves 4


  • 2 1-cups apple cider
  • 1 orange, juice (approx ½ cup) of and zest divided (1 tsp grated and peel)
  • 2 oranges, juice of and zest divided (grated and peel)
  • 1 vanilla pod, split lengthwise
  • 1 cinnamon Stick
  • 2 star anise
  • 4 pears, peeled, halved and cores removed with Parisian scoop (melon baller)
  • 1/2 cup, nonfat Greek yogurt
  • 1 teaspoon orange zest
  • ¼ cup and 1 ½ tablespoons sliced and toasted almonds


  1. Bring first five ingredients to the boil.
  2. 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.
  3. Remove from heat and allow pears to cool in the poaching liquid.
  4. Once cool, remove pears from liquid and set aside. Return poaching liquid to medium heat and reduce to a glaze.
  5. In small bowl, combine yogurt with remaining orange zest.
  6. To serve, slice the pears in quarters from top to bottom, place in the center of four serving plates, spoon over some yogurt and top with toasted almonds.

Source: Curtis Stone

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