Dark Chocolate Glazed Poached Pears with Strawberries & Almonds

By Lisa Keys

Seasonal sweet pears perfectly poached, drenched in dark chocolate, sprinkled with toasted almonds and served with a beautiful strawberry sauce and Greek yougurt

4 firm ripe pears
3 cups orange strawberry banana juice blend
1 cup sliced fresh strawberries
2 ounces chopped dark chocolate
1 tablespoon milk
1/4 cup slivered almonds, toasted
1 cup low-fat Greek yogurt
fresh mint sprig

Using a small paring knife or melon baller, core pears from the bottom end. Peel pears leaving stem intact. In medium saucepan, bring juice to a boil. Reduce heat; add pears and simmer, uncovered, turning occasionally, for 12 to 15 minutes or until just tender. With slotted spoon transfer pears to stand upright on each of 4 dessert plates. Bring juice back to a boil; cook until reduced to about ½ cup of syrupy liquid. Cool the syrup a few minutes; pour over strawberries and set aside. Melt chocolate; stir in just enough milk to make a drizzle consistency. Avoiding the stem drizzle the chocolate around the top of the pears letting it drip down. Sprinkle the pears with almonds. Spoon strawberries and syrup evenly around base of pears. Dollop with yogurt. Garnish with mint. Serves 4.

 

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