Poached pears get a lot of attention at dessert, but we think this dish also makes a delicious and healthy breakfast. Instead of wine, we poach the pears in a mixture of apple juice, fresh ginger, and cinnamon stick to infuse the fruit with aromatic flavor. After slow cooking in the Suvie, we reduce the poaching liquid on the stovetop into a flavorful and spicy sauce. We then serve the pears over Greek yogurt and granola for a crunchy, creamy contrast. 

Poached Pears with Greek Yogurt

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 4 hours
  • Print


  • 2 large pears, ripe but firm such as bosc, bartlett, or anjou 
  • 1½  cups unsweetened apple or pear juice
  • 1 (½-inch) piece fresh ginger, thinly sliced
  • 1 cinnamon stick
  • 2 cups Greek yogurt
  • 1 cup granola


1) Cut pears in half lengthwise and remove seeds and any woody sections. Place pears cut side down in a Suvie pan. Add apple juice, ginger, and cinnamon stick to the pan and insert pan into your Suvie. Input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

2) After the pears have finished cooking, remove pan from Suvie. Transfer pears to a cutting board and liquid to a small saucepan. Bring poaching liquid to a boil over medium-high heat. Simmer liquid for 6 minutes or until syrupy and thick. Season syrup with a pinch of salt. 

3) While the liquid reduces, divide Greek yogurt between 2 bowls and top with pears. Remove cinnamon stick and ginger from saucepan and drizzle reduced liquid over the pears. Garnish with granola and serve. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.


Nutritional Information per serving (2 servings per recipe): Calories 550, Total Fat 11g, Total Carbohydrates 98g, Total Sodium 70mg, Total Protein 21g

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