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Poached Pears

Shavise Glascoe

Autumn is my absolute favorite season. Where do I start? Beautiful leaves, pumpkin spice everything, football, insects go back to where they belong, and of course the holidays are around the corner. Another pretty neat thing about fall is that my wedding anniversary is right smack in the middle of this season, so of course I have warm and fuzzy feelings.

Well, for one of our anniversaries (I forgot which one of course), we set out on a restaurant hopping frenzy here in Baltimore. On our last stop for brunch we arrived at a very popular restaurant ready to devour any and everything that was placed on our table. The last item we received was a poached pear with yogurt. It sounded so yummy that we had to order it. But unfortunately we were NOT impressed (now you see why I did not name the restaurant).

As I am not a professional food critic, I'll keep it simple, we did not like it. Now I thought the idea was great, just the flavor was not all the way there. This also happened to be the same time that my husband and I were growing tired of the popular Greek yogurts being super high in sugar. So of course with these two issues, I decided to take matters into my own hands and give the Poached Pears for a try myself.

First, I got myself a GOOD yogurt so I went with a 2% fat yogurt. (You will thank me for that). Next, pears of course, you can go with whatever kind of pear you like. I personally enjoy Asian Pears. Now for making the yogurt stand out...... apple butter. And not just any old store bought apple butter, apple butter by Infused Spreads.  With this I only used a smidge to add a little flavor to the yogurt. After poaching the pears in a bath filled with cinnamon sticks, nutmeg, cloves and other seasonal goodness, this was the result.


1 pear (Makes 2 servings)

(2 containers or 2 cups) 2% Fat Greek Yogurt (Fage or Chobani)

Apple Butter 1-2 TBSP

Spice Options: Cinnamon (ground or sticks), Nutmeg, Cloves, Ginger, Allspice

Honey (Optional, to be drizzled at the end)


1. Slice your pears in half length wise. Peal off skin and remove core and stem.

2. In a 2-3 qt pot, add water and spices. Place pear halves into water. You want to make sure they are fully submerged.

3. Bring to a gentle boil. Poach until the pears are nice and tender. You should be able to easily pierce the pear.

4. Mix the desired amount of apple butter into the Greek yogurt.

5. Add the still warm (not scorching hot) poached pear on top of the yogurt. Feel free to drizzle a little honey on top if you have no worries on the sugar content.

6. Enjoy