Recipe

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• 1 750 ml bottle white wine
• 1/2 cup sugar
• 1 whole vanilla bean, split , seeds scraped out
• 8 bosc pears, peeled and cored from bottom (stem intact)
• 2 cups fat-free vanilla yogurt

• 1 Stir together wine, sugar, vanilla bean and seeds and 3 cups water in a pan large enough to hold pears standing up. Bring to boil over medium heat, stirring to dissolve sugar.
• 2 Reduce heat to low, add pears, cover with parchment and simmer until pears are tender, 20 to 25 minutes.
• 3 Remove pears to a bowl; set aside. Remove vanilla bean. Raise heat to high; boil poaching liquid until reduced to 1 1/2 cups, 35 minutes. Cover and chill pears and syrup.
• 4 Whisk yogurt and syrup together. Spoon sauce onto serving plates; place pear in center of each.