This is a perfect dessert for these wonderful early fall evenings.
- 4 Organic Starkrimson Red Pears (you can use other types of pears if you prefer), peeled, cored, and quartered – Sale $.60/ea. – Save $.60
- 1 1/2 c. Riojana Rosé – Sale $6.99/750Ml – Save $3.00
- 1 bag Equal Exchange Organic Ginger Tea – Sale $3.00/20 bags – Save $.49
- 1 1/2 c. water
- 1/4 c. granulated sugar (or any sugar alternative you wish)
- 1 container Chobani A Hint of Madagascar Vanilla and Cinnamon Yogurt – Sale $1.00/ea. – Save $.49
- 1/2 c. Grandy Oats Original Coconola Granola – Sale $5.99/ea. – Save $1.30
- In a large saucepan, heat the wine, water, and sugar until warm and the sugar is dissolved.
- Bring the poaching liquid to a low boil and add the tea bag to the pot.
- Add the pears to the poaching liquid, making sure all pears are completely submerged.
- While the pears are cooking, continue to make sure they stay submerged in the poaching liquid. A round of parchment paper place on top of the poaching pears, with a steam vent cut into it, will help the pears keep their color and stay moist.
- Cook until the pears are easily pierced with a knife. You want them tender throughout, but still firm and not falling apart. This can take 10 to 25 minutes depending up on the firmness of the pears.
- Remove pears from the heat, remove the tea bag from the saucepan, and let the pears cool in their liquid.
- When cool, remove the pears from the poaching liquid and set aside.
- Bring poaching liquid back to a slow boil and cook until it is reduced and thickening. Remove from heat and allow to cool.
- To serve: Place one pear (four quarters) in each bowl, top with 1/4 of the container of yogurt, 2 tablespoons of granola and a drizzle of the reduced poaching liquid.