Recipe: Honey-poached pear with Greek yogurt and toasted walnuts
Toasted walnuts top an autumn dessert of honey-poached pear with Greek yogurt. Recipe: Honey-poached pears with Greek yogurt and toasted walnuts (Glenn Koenig / Los Angeles Times)
Honey-poached pear with Greek yogurt and toasted walnuts
Total time: 50 minutes, plus cooling time
1/4 cup plus 4 teaspoons honey, divided
2 cups sugar
1/2 slice lemon
3 black peppercorns
1/2 vanilla bean, split lengthwise
2 large Bartlett pears
1/2 cup Greek yogurt
1/2 cup toasted walnut pieces
1/2 teaspoon melted butter
Fleur de sel
1. Combine 4 cups water, one-fourth cup of the honey, the sugar, lemon slice and peppercorns in a large saucepan. Using a knife, scrape the seeds from the vanilla bean and add to the mixture. Bring to a boil. Lower the heat and simmer 10 minutes to blend the flavors.
2. Add the pears and simmer until they are tender, about 15 to 20 minutes. Remove the pan from the heat and lift the pears into a glass bowl, then pour over the juices. Let cool to warm. Refrigerate at least 1 hour, or up to overnight.
3. When you are ready to serve, remove the peel and stem from the pears. Halve each pear lengthwise and remove any seeds, if necessary. Cut each pear half into 4 wedges.
4. Arrange two pear wedges on a plate and squeeze a few drops of lemon juice over them. Spoon 2 tablespoons of the yogurt on top. Drizzle 1 teaspoon of the honey over the yogurt and around the pears on the plate. Repeat with the three remaining plates. Toss the toasted walnuts with the melted butter and a light sprinkling of fleur de sel, then scatter the walnuts evenly over the plates. Serve immediately.
Each serving: 449 calories; 5 grams protein; 84 grams carbohydrates; 4 grams fiber; 13 grams fat; 4 grams saturated fat; 6 mg. cholesterol; 11 mg. sodium.