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Poached Pears


      4 cups dry white wine
      1 cup water
      2 oranges, juiced
      1 tablespoon fresh lemon peels, grated
      1 tablespoon orange peel, grated
      1 cinnamon stick, 2-3 inches
      3 whole cloves
      1 vanilla bean, scraped
      6 bosc pears, or Comice pears, peeled, stems intact
      1 pint fresh raspberries
      3 tablespoons lowfat yogurt, plain
      1 teaspoon fresh mint, chopped


    In large, stainless steel saucepan, combine wine, water, orange juice and next 5  ingredients. Place over high heat and bring to a boil. Reduce heat to medium-low; add  pears. Poach pears in simmering liquid 35 to 40 minutes until tender. Remove pears from  liquid and set aside to cool. Cook poaching liquid over high heat until reduced to 1/2  cup; remove from heat and cool to room temperature.
    In food processor or blender, puree raspberries with cooled poaching liquid. Add yogurt  and mint; process until blended. Refrigerate raspberry mixture until well chilled. To  serve, accompany pears with raspberry yogurt mint sauce.

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