Compote of Poached Fruit and Yogurt
The yogurt in this dish is drained overnight, which gives it a rich, dense consistency. The fruit may also be poached the day before serving, and chilled in its poaching liquid.
- Servings: 8
Source: Martha Stewart Living, December/January 1999/2000
- 2 one-pound containers nonfat plain yogurt
- 4 firm ripe pears, such as Bosc or Anjou
- Juice of 1 lemon
- 8 dried Calimyrna figs
- 8 dried whole apricots
- 1/4 cup dried cherries or cranberries
- 1 bottle Riesling wine
- 2 cinnamon sticks
- 4 whole star anise
- 1 vanilla bean, split lengthwise, seeds scrap
Line a sieve with a double thickness of cheesecloth, and place over a bowl. Place yogurt in cheesecloth, and wrap securely. Allow to drain overnight in refrigerator.
Peel pears, cut in half lengthwise, and pour lemon juice over them. Place pears cut-side down in a large saucepan. Add dried figs, apricots, cherries, wine, cinnamon, star anise, and vanilla bean and seeds. Cover, and bring to a simmer over medium heat. Cook over low heat for 10 minutes, until pears are soft when pierced with a knife but still hold their shape. Uncover; allow fruit to cool in the liquid.
Remove core from pears using a melon baller. Arrange pear half, dried fruit, and yogurt in compote dishes. Strain remaining poaching liquid, and discard the solids. Drizzle compotes with poaching liquid, and serve.