Piloncillo Poached Pears

I love to entertain, but sometimes I am so focused on the main course and cocktails (I never forget the cocktails) that I forget about serving a dessert. Dessert can sometimes be intimidating to make, and personal, especially when it comes to entertaining. Well I have come up with the perfect fall dessert…seriously!

This dessert is aromatic, light, flavorful, delicious, and oh so comforting. It’s honestly the perfect sweet note to finish off a meal. And doesn’t it look, oh so fancy?

I’m excited to announce that I have partnered with Mountain High Yoghurt and will be sharing simple recipes that you can make with yoghurt. There are many yoghurt options out there, but what I love about Mountain High is that it’s simple. It’s a no-fuss yoghurt made with quality ingredients. The plain varieties are completely unsweetened and the flavored varieties are sweetened only with cane sugar, and premium fresh fruits or pure vanilla.

This dish remind me of the flavors in calabaza en tacha and camotes enmielado, but instead of pumpkin or sweet potatoes I simmered red pears in a cinnamon-infused piloncillo syrup.  I kept this dessert light and placed the tender poached pears on plain lowfat yoghurt and drizzled them with warm syrup and sprinkled them with ground cinnamon.

These poached red pears simmer gently in a cinnamon-infused piloncillo liquid. They help you bring a simple, elegant dessert to the table quickly. They look beautiful and chic; they taste great, and are a decadent dessert that pretty much has no fat.

Piloncillo Poached Pears

Simmer red pears in a syrup of piloncillo, cinnamon, and cloves until they become tender and absorb all the delicious flavors.

Ingredients:

  • 2 cups water
  • 1 (7.5 ounce) piloncillo or 1 cup packed dark brown sugar
  • 1 cinnamon stick
  • 3 cloves
  • 4 firm, ripe red pears
  • Lowfat plain Mountain High Yoghurt
  • Ground cinnamon

Directions:

  1. In a saucepan large enough to hold all the pears, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, reduce heat and simmer until piloncillo melts.
  2. Cut the pears in half vertically. Using a measuring spoon or melon baller, scoop out the seeds.
  3. Add the pears and simmer for 10 to 15 minutes, turning occasionally, until the pears are tender.
  4. Place each pear on a small serving plate with a scoop of yoghurt. Drizzle with the syrup and sprinkle with ground cinnamon.
  5. Serve immediately.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

Photography by Jenna Sparks

This post is in partnership with Mountain High Yoghurt. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.