5 oz dried apricots (preferably California; 1 heaping cup)
4 teaspoons finely grated peeled fresh ginger
1/2 cup water
2 to 3 tablespoons sugar
4 (4- by 1-inch) strips fresh lemon zest
1 (3-inch) piece cinnamon stick
2 tablespoons fresh lemon juice
1 (8-ounce) container nonfat vanilla yogurt
Garnish: diced fresh pear and dried apricot slivers
Special equipment: a food mill fitted with medium disk
Directions
Peel 4 pears (2 pounds) and coarsely chop (including cores), then transfer to a 3- to 4-quart saucepan. Add apricots, ginger, water, 2 tablespoons sugar, zest, cinnamon stick, and 1 tablespoon lemon juice and simmer, covered, until pears are very tender, about 20 minutes. Discard cinnamon stick and force mixture through food mill into a bowl. If desired, stir in up to 1 tablespoon additional sugar and cool sauce.
While sauce is cooling, peel, core, and finely dice (1/3 inch) remaining 2 pears (1 pound), then toss with remaining tablespoon lemon juice in a bowl.
Spoon 1/4 cup sauce into each of 6 (8-ounce) glasses and top each serving with 2 tablespoons diced pear. Then spread 2 tablespoons yogurt in each glass and top with 2 more tablespoons diced pear and 1/4 cup sauce.
