RED WINE–POACHED PEARS WITH YOGURT

ACTIVE 15 MIN.

TOTAL 1 HR. 15 MIN. PLUS COOLING AND CHILLING SERVES 8

1 750-ml bottle

dry red wine

2 whole cinnamon

sticks

1/4 cup plus 3 Tbsp

honey, divided

1/2 vanilla bean,

halved lengthwise 4 firm pears (such as Bosc), peeled, halved, and cored 2 cups plain

2% Greek yogurt

1/4 tsp ground cardamom 1/2 tsp ground cinnamon 1/4 cup unsalted shelled

pistachios, chopped

1. In large, deep saucepan, combine wine, cinnamon sticks, and

1/4 cup plus 2 Tbsp honey. Scrape in seeds from vanilla bean with tip of knife, then add pod. Bring to a boil.

2. Add pears, place small pot lid directly on top to submerge them, and simmer, turning pears occasionally, until they are just tender, 45 min. to 1 hr.

3. Remove from heat and let pears cool in liquid to room temp, then transfer pears and liquid to bowl. Cover and refrigerate overnight or up to 3 days.

4. Thirty minutes before serving, use slotted spoon to transfer pears to platter or shallow bowl. Discard cinnamon sticks and vanilla pod.

5. Transfer liquid to small saucepan and simmer until slightly thickened, 20 min.

6. While liquid cooks, in bowl, combine yogurt, cardamom, cinnamon, and remaining Tbsp honey. Serve pears with dollop of spiced yogurt and some poaching liquid and sprinkle with pistachios.

PER SERVING 192 cal,

6 g pro, 36 g carb, 3 g fiber, 27.5 g sugars (15 g added sugars), 3 g fat (1 g sat fat), 4 mg chol, 25 mg sodium