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).
Presentation:
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.