Harbor Poached Pears
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)
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.