Active Time

　　30 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

6 firm-ripe pears (3 pounds)

　　5 oz dried apricots (preferably California; 1 heaping cup)

　　4 teaspoons finely grated peeled fresh ginger

　　1/2 cup water

　　2 to 3 tablespoons sugar

　　4 (4- by 1-inch) strips fresh lemon zest

　　1 (3-inch) piece cinnamon stick

　　2 tablespoons fresh lemon juice

　　1 (8-ounce) container nonfat vanilla yogurt

　　Garnish: diced fresh pear and dried apricot slivers

　　

Special Equipment

a food mill fitted with medium disk

　　

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.

　　

Nutrition Per Serving

Each serving contains about 230 calories and 1 gram fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　• Sauce can be made 1 day ahead and chilled, covered.