1. In large saucepan, bring 2 cups (500 mL) water, the apple juice, maple syrup, cloves and cinnamon stick to boil.
2. Meanwhile, starting at the bottom of each pear, peel, leaving stem intact. Using a paring knife or melon baller, scoop out the core from the bottom and trim the bottom to level. Stand in the maple syrup mixture.
3. Place a round of parchment paper the same size as the saucepan over the pears and bring to the boil. Reduce heat, cover and simmer until tender, for about 12 minutes. Let cool in liquid, approximately 2 hours.
4. Meanwhile, set a cheesecloth-lined sieve over bowl and spoon in yogurt. Cover and refrigerate until reduced to about 2/3 cup (150 mL), about 1 hour.
5. With a slotted spoon, transfer the pears to plate and set aside. Discard the cloves and cinnamon from the syrup and bring the liquid back to a boil until reduced to 1 cup (250 mL) syrup, about 18 minutes.
6. Stand 1 pear on each plate and evenly spoon the syrup over pears. Add spoonful of drained yogurt to each plate.

For ease, this time I just accompanied the pears with thick Greek yogurt made into “Quenelles“, which made the whole dish look so much more impressive! And the Maple syrup and spices really enhanced the flavour of the pears. I will definitely make this dish again!