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| 1.
Thinly peel the pears, leaving them whole and with stalks. Brush
them with lemon juice, to prevent them from browning. |
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| 2.
Place the pears in a pan
and pour over the wine, with enough cold water almost to cover
the pears. |
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| 3.
Add the lemon rind and
cinnamon stick, and then bring to a boil. Reduce the heat, cover
the pan and simmer the pears gently for 30-40 minutes. Lift
out the pears carefully, draining them well. |
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| 4.
Bring the liquid to a boil and boil uncovered until reduced
to about ½ cup. Strain and add the maple syrup and arrowroot.
Stirring until thick and clear. |
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| 5.
Stir the 2 tbsp of the cooled
syrup into the yogurt and serve with thinly sliced pears. |
