Temps de cuisson: 20 minutes Portions: 6
3 fresh pears, bosc or anjou
8 oz vanilla yogurt
1/2 cup Vermont maple syrup
2 quart water
nutmeg for garnish
mint sprigs for garnish
Combine Vermont maple syrup and water and bring to a boil; reduce heat.
Peel, halve and core pears. Simmer in hot Maple syrup mixture, cut side up, until pears are just tender.
To serve, make a small "pool" of yogurt in the middle of a 6" plate. Drain a pear half and position it in the center of the yogurt pool, cut side down. Dust with nutmeg and garnish with a sprig of mint.