Barbecue Recipes

POACHED PEARS IN MAPLE AND YOGURT SAUCE

This elegant dessert is easier to make than it looks—poach the pears on the stove or grill when you cook the main course, and have the cooled syrup ready to add just before serving.

INGREDIENTS
6 firm pears
1 tablespoon lemon juice
1 cup sweet white wine or cider
thinly pared rind of 1 lemon
1 cinnamon stick
2 tablespoons maple syrup
1/2 teaspoon arrowroot
2/3 cup strained plain yogurt

SERVES 6

1. Peel the pears, leaving them whole and with stalks. Brush with lemon juice to prevent tnem rrom aiscoloring. Use a potato peeler or small knife to scoop out the core from the bottom of each pear.

2. Place the pears in a wide, heavy pan and pour the wine over them, with enough cold water to almost cover the fruit. Add the lemon rind and cinnamon stick, and bring to a boil on the stove or, using a flameproof pan, on the grill. Reduce the heat, cover and simmer for 30 minutes, or until tender. Lift out the pears carefully.

3. Boil the remaining liquid, uncovered, until reduced to about 1/2 cup. Strain and add the maple syrup. Blend a little of the liquid with the arrowroot. Return to the pan and cook, stirring, until thick and clear. Allow to cool.

4. Slice each pear, leaving the slices attached at the stem end, and fan out on serving plates. Stir 2 tablespoons of the cooled syrup into the yogurt and spoon around the pears. Drizzle the pears with the remaining syrup and serve immediately.