Serves 8

8 medium firm bosc pears, halved after cooking
6-8 cups water
1 ½ cups honey
1-inch piece fresh ginger, peeled and sliced
2 cups plain low-fat Greek yogurt
6 T cooled pear poaching liquid
1 tsp. vanilla extract

In a large saucepan, heat the water and honey until warm and the honey is dissolved.
Add the ginger slices.
Gently add the pears to the liquid and cover with a round of parchment paper with a small hole cut in the center. To make a parchment circle, take a large circle or square of parchment paper and fold into a triangle. Hold the point hovering over the center of the pot you are using and trim away the excess paper so the circle fits around the diameter of the pot. Cut a hole in the center of the parchment circle to allow some steam to escape while poaching.
Simmer the pears at a very low boil until cooked through, 15 to 25 minutes.
Remove from the heat and let the pears cool in their liquid.
To make the yogurt: Stir together the plain yogurt, cooled pear poaching liquid and vanilla extract.
Serve the halved (from stem to bottom) pears warm or at room temperature with a heaping spoonful of the yogurt.