Orange Marmalade Pears

These pear halves get a quick poach in the microwave with a glaze of orange marmalade, brown sugar, and fresh orange zest. The whole thing comes together in under 10 minutes of cook time, then chills into a light, citrus-bright dessert that feels way more refined than the effort involved.

The poaching liquid is where the magic happens. Pineapple-orange juice concentrate gives it concentrated sweetness and tropical depth that plain orange juice can’t match. As the pears cook, they soften and absorb that glaze, turning silky and fragrant.

Once chilled, the cooled cooking liquid gets stirred into plain yogurt to create a tangy sauce that drapes over each pear half. That contrast between the sweet, sticky glaze and the cool, tart yogurt is what keeps you reaching for another spoonful.

Kitchen Tips

• Choose firm pears like Bosc or Anjou. Ripe Bartletts will turn mushy in the microwave.
• Spoon the liquid over the pears halfway through cooking so the tops get glazed too, not just the cut sides sitting in the sauce.
• Let the cooking liquid cool completely before mixing with yogurt. Warm liquid will curdle it.

Variations

• Swap marmalade for fig preserves and add a pinch of cardamom for a warm, autumn-spiced version.
• Use Greek yogurt instead of regular for a thicker, tangier sauce.
• Sprinkle crushed pistachios or toasted almonds over the top before serving for crunch.