Pomegranate Poached Pears with Yogurt Sauce

 

6

firm ripe Bosc pears

2

cups pomegranate juice

1/2

cup water

2

tablespoons sugar

1

cinnamon stick

1

container (6 oz) Liberté® Méditerranée lemon yogurt

• 1 Peel pears, leaving stems intact. Cut slice from bottom of each pear so it will stand upright when served; set aside. In 2-quart saucepan, heat pomegranate juice, water, sugar and cinnamon stick over medium heat until sugar is dissolved. Add pears; cover and simmer 15 to 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
• 2 Remove pears from syrup. Cook syrup over medium-high heat 15 to 20 minutes, stirring occasionally, until thickened.
• 3 Spoon 1 1/2 tablespoons yogurt onto each plate, drizzle 2 teaspoons syrup over yogurt. Top with pears.