Red Wine Poached Pear with Gingered Labne

Red Wine Poached Pear With Gingered Labne

For 2 Pears:

2 c. port wine
1/2 c. Splenda
2 cinnamon sticks
2 bay leaves
2 whole cloves

Peel pears and leave stem on.
In a medium saucepan, bring wine, Splenda, cinnamon, bay leaves and cloves to a simmer. 
Add pears and simmer for 30-45 minues until the pears are a deep red and tender
Remove from heat, rest and remove from poaching liquid.

Gingered Labne

1 c. non-fat yogurt
1 tsp. ginger chopped
1 Tbsp. honey

Strain yogurt overnight in a cheesecloth-lined colander.
Combine the yogurt, ginger and honey and mix well.