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Curtis Stone Shares Biggest Loser-Inspired Dessert Recipe

The Biggest Loser contestants are in for a treat next week when celebrity chef Curtis Stone arrives on the ranch — and he's bringing dessert! TV Guide Magazine has an exclusive healthy dessert recipe straight from Stone himself!  Poached Pear with Red Wine Reduction and Yogurt

Megan Walsh Boyle

The Biggest Loser contestants are in for a treat next week when celebrity chef Curtis Stone arrives on the ranch -- and he's bringing dessert! TV Guide Magazine has an exclusive healthy dessert recipe straight from Stone himself!

Poached Pear with Red Wine Reduction and Yogurt

Serves 4

To poach the pears:
4 Bosc pears
750 ml bottle shiraz
375 ml (1/2 bottle) port
1 cinnamon stick
5 cloves
5 juniper berries
Zest of 1 orange
2 tablespoons sugar

To serve:
2 cups natural nonfat Greek yogurt
½ cup toasted almonds, chopped roughly
Ground cinnamon to serve
Mint sprigs to garnish

  • Using a vegetable peeler, start from the top of each pear and peel to the bottom in a straight line keeping the shape of the pear intact.
  • Once peeled remove the core from the base of each pear with a melon baller, again keeping the shape intact.
  • Place the pears into a medium saucepot with high sides and pour all the ingredients for the poaching liquid into the pot.
  • Bring the poaching liquid up to a very low simmer and cook the pears for 45 minutes to an hour or until the pears are tender enough that a paring knife inserted into the pears meets little resistance.
  • Remove from heat and let pears cool in the liquid.
  • Once cool remove 1 ½ cups of the poaching liquid to a small pot and reduce over medium high heat until reduced to a thin syrup consistency, then allow to cool.
  • Using a sharp knife cut each pear into quarters from the top down.
  • Place the pears onto the center of 4 serving plates, spoon some of the yogurt over the pears and top with the toasted almonds.
  • Sprinkle some ground cinnamon over the top, garnish with a sprig of fresh mint and serve.

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