2 tablespoons butter
4 cups pears, peeled, cored and cubed
3 tablespoons St. Julian Pear Infusion (port-style wine)
1-1/2 cups packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 tablespoon vanilla
1 cup plain nonfat yogurt
2-1/2 cups flour
2 teaspoons baking soda
1/2 cup vegetable oil
3 large eggs, beaten
Preheat oven to 350 degrees. Grease 9×12-inch pan with butter. In medium skillet, melt butter over medium heat. Add pears and stir about 5 minutes. Turn off heat and add wine. Set aside.
In large mixing bowl, combine remaining ingredients. Stir until blended. Add pear mixture and blend into batter. Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Top with whipped cream or sprinkle with confectioners’ sugar, if desired.
Serve with St. Julian Pear Infusion.