There is something elegant about serving pears for breakfast. It seems to say you have gone out of your way to please your guests and offer them something they would not choose to make at home. Frequently found on the breakfast menus at bed and breakfasts, pears have a variety of uses for breakfast. This recipe is a stand-by for the fresh fruit course at our B&B.

One B&B my husband and I visited last year offered a stuffed pear with a caramel syrup. Other pear options include coffee cakes, cobblers, pear butter, pears with chocolate mousse, kuchens, crostadas, or just toss the fresh slices into a fruit compote. Yummy. Another interesting option for the small sweet Seckel pears — sometimes called sugar or candy pears — is to bake them whole inside a jumbo muffin.

Pears still can be found fresh in the grocery stores, although the fall season is the best for a selection at very reasonable prices. Bartlett pears are the popular variety introduced back in the 1790s to American tastes, although there are a multitude of other commercial types from the tiny, but very sweet Seckel to the classically shaped Beurre Bosc. Red pears are my favorite with this recipe as they take on a slightly pink tinge when poached, complementing the pomegranate seed garnish. But try this recipe with any firm, fresh pear you choose.

Yogurt cheese is one of my favorite options for serving at breakfast. Use heavy Greek style yogurt and “process” it in a yogurt cheese maker for 24 hours, refrigerated. Yogurt cheese makers are available in kitchen stores or can be made at home with several layers of cheesecloth. The idea is to drain the liquid from the yogurt until it is solid enough to scoop. It needs to hold its shape. Be sure to keep it refrigerated until just before serving.

The average fresh pear is only about 100 calories, so feel free to use whole milk Greek yogurt for this recipe, or cut calories with the 0 percent yogurt.

Honey poached pears

with yogurt cheese,

toasted walnuts

and pomegranate seeds

Makes 4 servings

4 cups water

1⁄4 cup honey, mesquite honey, if available

2 cups granulated sugar

1⁄2 lemon, sliced, plus juice of 1⁄2 lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon ground cardamom

1 tablespoon pure vanilla extract

2 large fresh pears; red pears preferred

1 scoop, per serving, of yogurt cheese

1⁄2 cup toasted walnut halves, cooled

1⁄2 - 1 teaspoon melted salted butter, cooled

Fresh pomegranate seeds for garnish, about 4 Tablespoons

Honey for garnish, about 2 Tablespoons

Combine 4 cups of water, 1⁄4 cup honey, sugar, lemon slices, lemon juice, vanilla extract, and cardamom in a saucepan. Bring to boil, stirring frequently and then simmer for 10 minutes. Add whole, unpeeled pears to saucepan and simmer until tender, about 15 minutes. Carefully turn pears as they are cooking. Remove pears and cool. Refrigerate for an hour minimum before serving, or overnight, if using for breakfast the next day.

To serve: Peel pears and slice each pear lengthwise. Remove seeds. Place halves on a serving plate or individual dish. If needed, squeeze the 1⁄2 lemon over the pears to keep them from turning brown. Using a melon ball maker or small scoop; scoop out one scoop of yogurt cheese for each serving of pear. Place decoratively on top of the pear halves. Drizzle a little honey on top of each serving and add a few toasted walnuts mixed in the 1⁄2 teaspoon of melted butter. Use one Tablespoon fresh pomegranate seeds for garnish, per serving. Fresh mint leaves for garnish, optional. Serves four.



To toast walnuts: Place walnut pieces on a baking pan and place in a 350 degree oven for 5 to 10 minutes. Watch closely so they don't overcook. Toasting brings out the flavor of the nut. Cool before tossing in the melted butter. It doesn't take much melted butter, just enough to bring a slight sheen to the walnut halves. Use three or four walnut halves per serving.

• Carolyn Eichin owns B Street House Bed and Breakfast in Virginia City.