On a recent episode of “The Biggest Loser” they showed how to prepare this dish, and it looked really freaking good (and, btw, it is!) So, I decided to cook and photograph it cause it looked so pretty. I made a few changes … I didn’t cut the pear up to serve it, and I used blood oranges plus some added regular orange juice for the sauce.
The lighting setup was similar to yesterday’s Olive and Goat Cheese Bruschetta photograph, except I added a white foam-core board to the left to add a bit more fill on the back/side of the pear. I’m also testing out a 90mm tilt-shift lens from BorrowLenses; I’ll post more on how I like the lens the more I get to use it. So, if you want to experience the deliciousness of healthily-prepared poached pears, here’s the recipe!
Cider-Poached Pears with Yogurt and Toasted Almonds (This is from NBC’s website … link here.)
1 cup apple cider
1 orange, juice (approx 1/2 cup) of and zest divided (1 teaspoon grated and peel)
1 vanilla pod, split lengthways
1 cinnamon stick
2 star anise
2 pears, peeled, halved and cores removed with Parisian scoop (melon baller)
1/2 cup nonfat Greek yogurt
1 teaspoon orange zest
1-1/2 tablespoons sliced and toasted almonds
- Bring first five ingredients to a boil.
- Add the pears and cook at a gentle simmer for 10-20 minutes or until a paring knife inserted into the pears meets a little resistance. Cooking time will be determined by the ripeness of the pears.
- Remove from heat and allow pears to cool in the poaching liquid.
- Once cool, remove pears from liquid and set aside.
- Return poaching liquid to medium heat and reduce to a glaze.
- In small bowl, combine yogurt with remaining orange zest.
- To serve, slice the pears in quarters from top to bottom, place in the center of four serving plates, spoon over some yogurt and top with toasted almonds.