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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 large pears 2 quarts boiling water 3/4 cup Vermont maple syrup 12 oz. French vanilla yogurt 12 mint sprigs nutmeg Instructions: Peel, cut in half and core pears. Combine boiling water and syrup; poach pears 20 minutes in syrup/water mixture. Drain pears. To serve, create a "pool" of vanilla yogurt on a glass plate; position warm pear, cut side down, on pool of yogurt; garnish with mint sprig in place of stem. Dust with nutmeg. |
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