From: MacKaye Harbor Inn

MacKaye Harbor Poached Pears

1/2 cup genuine maple syrup (or a good faux-maple)
2 quarts of water
quick splash or one squeeze of lemon juice
3 fresh ripe bosc pears
8 oz. vanilla yogurt
freshly fine-grated nutmeg and ginger (or powdered)

Combine 1/2 cup maple syrup, lemon juice and water in wide pan (I used a deep large frypan), bring to boil and turn heat to simmer. Peel, halve and core the pears (if your hand is steady, or you have a woodcarver handy, peeling the pear in vertical strips leaving 1/4 inch of skin every other strip looks very nice). Place cut -side up in simmering water/syrup/lemon, cook at a low simmer 20 minutes or until tender (can pierce with fork but not soft).

Pool vanilla yogurt in serving plates large enough for entire pear half. Drain pear halves, then lay cut-side down on vanilla pool. Sprinkle with nutmeg-ginger dusting. Take one teaspoon of reduced maple syrup and drizzle from some height (so it cools as it descends) over each pear. Tuck a contrasting edible flower into the stem-end curve of the pear and serve.