• Sauce can be made 1 day ahead and chilled, covered.
Recipe information
Total Time
1 1/4 hr
Ingredients
Special Equipment
Preparation
Step 1
Peel 4 pears (2 pounds) and coarsely chop (including cores), then transfer to a 3- to 4-quart saucepan. Add apricots, ginger, water, 2 tablespoons sugar, zest, cinnamon stick, and 1 tablespoon lemon juice and simmer, covered, until pears are very tender, about 20 minutes. Discard cinnamon stick and force mixture through food mill into a bowl. If desired, stir in up to 1 tablespoon additional sugar and cool sauce.
Step 2
While sauce is cooling, peel, core, and finely dice (1/3 inch) remaining 2 pears (1 pound), then toss with remaining tablespoon lemon juice in a bowl.
Step 3
Spoon 1/4 cup sauce into each of 6 (8-ounce) glasses and top each serving with 2 tablespoons diced pear. Then spread 2 tablespoons yogurt in each glass and top with 2 more tablespoons diced pear and 1/4 cup sauce.
