poached pears with blueberry reduction

POACHED PEARS WITH BLUEBERRY REDUCTION....AND A SURPRISE TO FINISH................

I've avoided sugar for many years, maybe 17, and I'm always looking for desserts that are satisfying and pretty, but are basically sugar free.  Agave is a good choice for me, because the sweetness from agave doesn't trigger my appetite for more sweets, that regular sugar does. This pear recipe is interesting because of the blueberry reduction, pretty with so much color and texture, and a surprise finish I discovered recently, that adds a bit more flavor. Check this out!  (6 servings)

Wash 3 large pears, cut in half and remove center spine, creating a small indentation. 
In a large skillet with lid, add:
2 cups of water
splash dry vermouth or white wine
3-4 tablespoons agave
pinch of salt
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Bring to a boil and add pears, cut side down. Cover with lid and cook over medium high for about 4 minutes. Turn pears over and repeat for 4 minutes. Use a pick to determine when done.  Remove pears, raise heat to reduce liquid to a golden thick syrup.  Set aside.

While the pears are cooking. add to a small skillet:
3 cups frozen blueberries
1/3 cup agave, or more as needed
3-4 tablespoons balsamic vinegar, or to taste
pinch of salt
1/2 teaspoon cinnamon
1-2 tablespoons butter

Cook blueberries until liquid is reduced. Taste for desired sweetness and add additional agave if needed.  Set aside. 

PLATING...........
Place pears on individual dessert plates. Drizzle the first reduction from cooking the pears over the pears (this finish adds additional color and flavor), then add a spoonful of the blueberry reduction in the indention on each pear.  Garnish with a sprig of mint and serve.

Enjoy!  
Happy Cooking Nightshade Free!
Caroline