Pears are one of winter's most precious gifts. While I prefer them refrigerated, my son likes to eat them straight from the fruit bowl on our kitchen table.
This recipe takes one of nature's most perfect fruits to new heights with the addition of my favorite berry, the blackberry. Pistachios add crunch, and the three combined make a dessert that can be served after work on Wednesday or at a dinner party on Saturday. This dish is simply elegant, and most important, delicious!
What's In It:
1/2 c. honey (The health benefits of honey are magnified in locally grown honey which can be found at farmer's markets and sometimes Trader Joe's, Whole Foods, and Kroger.)
1 1/2 c. white wine (Pinot Grigio is nice, and remember...If you wouldn't drink it, don't cook with it!)
2 tbs. freshly squeezed lemon juice
1 vanilla bean, split lengthwise (These can be found in the spice section of most better grocery stores.)
4 pears, ripe but firm, peeled, halved and cored (We like D'Anjou and Bartlett best.)
1 10-oz pkg. blackberries (Fresh is always best, but if you can't get fresh you can use frozen.)
1 tbs. sugar (You may use 1/4 tsp. stevia, if you prefer.)
1 c. fat-free Greek-style yogurt
2 tbs. toasted pistachios, chopped
How To Make It:
Combine in medium saucepan; 4 tbs. honey, wine, lemon juice, and 1/2 c. water. Add vanilla bean.
Add pear halves to liquid.
Cover and simmer, stirring occasionally, 10 to 15 minutes. Pears should be barely tender when tested with fork.
Transfer pears to large bowl.
Boil remaining liquid until reduced to 3/4 c., or about 6 minutes.
Drain pears over pan of liquid. Remove vanilla bean and cool.
Pour liquid over pears and refrigerate.
Puree berries in blender or food processor. Add sugar(or stevia). Strain. Discard juice.
Divide blackberry puree among 4 dessert plates and cover with 2 pear halves per plate.
Top pears with a dollop of yogurt.
Sprinkle with toasted pistachios.
Drizzle with 1 tbs. honey.
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