- 1 750-ml bottle ruby Port
- 1/2 cup cranberry juice cocktail
- 6 tablespoons sugar
- 1 5 x 1-inch strip orange peel (orange part only)
- 1 whole star anise
- 3 large firm but ripe Bosc or Bartlett pears (about 8 ounces each), peeled, halved, cored
- 1 cup plain low-fat yogurt
- 2 tablespoons powdered sugar
- Mint sprigs (optional)
- Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring twice. Reduce heat to medium; simmer 5 minutes. Add pear halves to liquid. Simmer pears uncovered until tender, turning occasionally, about 20 minutes.
- Using slotted spoon, transfer pears to large bowl. Boil cooking liquid until reduced to thin syrup (about 1 1/4 cups), about 15 minutes. Pour syrup over pears in bowl. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Mix yogurt and powdered sugar in small bowl. Spoon cold syrup onto plates. Place 1 pear half, flat side down, on each plate. Spoon yogurt mixture over pears. Garnish with mint, if desired, and serve.