This dessert is simplicity defined. A pear without peer from poach to plate–a celebration of simplicity and style.
Peel pears, starting at bottom and leaving stems intact; then core. Combine remaining ingredients in large saucepan. Arrange pears in pan in a single layer and cover with a round of parchment paper if necessary to keep the pears submerged. Place over medium-high heat and bring to just below a boil. Reduce heat immediately and simmer gently. Continue to poach pears until tender, about 1 to 1 1/2 hours. Remove saucepan from heat and allow pears to cool in poaching liquid. Remove pears and chill if desired. Return poaching liquid to medium heat, and reduce until thick enough to coat the back of a spoon; strain.
Cut pears in half vertically. Serve each pear half in a pool of reduced wine syrup. Garnish with yogurt and mint leaves.
This recipe is part of the Chef Marcus Von Albrecht collection.
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