A beautiful and easy dessert that tastes richer than it really is. The pears require an overnight in their poaching liquid to infuse flavor. Just a few chocolate shavings add great taste without adding many more calories.

The components of this dish can be prepared up to one day in advance.

Pomegranate-Poached Pears with Vanilla Creme

10 to 12 servings

For the pears

2 cups pomegranate juice

2 cups water

Zest of 1/2 orange, finely grated

1/2 cup sugar

1/4 cup dried cherries

1/4 cup raisins

1 cinnamon stick

8 whole cloves

8 whole black peppercorns

5 to 6 (about 3 pounds) Bartlett or Bosc pears

For the vanilla creme

fl cup low-fat vanilla yogurt

1/2 cup chilled heavy cream

1/4 cup sliced and toasted almonds, for garnish

1/4 cup chocolate shavings, for garnish

In a large saucepan over medium heat, combine the pomegranate juice, water, zest, sugar, dried fruit and spices. Cook for 3 to 5 minutes, then reduce the heat to medium-low and keep warm.

Peel the pears and cut them in hal the seeds and cores. As each pear is prepped, lower the halves into the warm poaching liquid. Cook the fruit for 10 to 15 minutes, until it is nearly tender. Remove the pan from the heat and allow the pears to cool in the poaching liquid. Cover and refrigerate overnight.

When ready to serve, place the yogurt in a medium bowl.

In a separate bowl, use a whisk to whip the cream to stiff peaks. Fold it gently into the yogurt; refrigerate until ready to use. Strain the poaching liquid, reserving the cherries and raisins for garnish; discard the cinnamon stick, cloves and peppercorns. Heat 1 cup of the poaching liquid in a small saucepan over high heat for about 4 minutes, until it has reduced to 1/4 cup and has thickened to a syrup. Cool to room temperature.

To serve, cut each pear half into thin slices that are still connected at the top. Fan the pear halves on individual plates, then spoon about 1 1/2 tablespoons of the creme alongside. Drizzle with 1 teaspoon of the syrup and sprinkle with the almonds and chocolate shavings. The reserved raisins and cherries can be used to garnish the plate. Serve immediately.

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Macadamia nut oil takes the place of much of the butter normally used to make shortbread. These squares have a tender shortbread crumb and mildly nutty taste.

Macadamia nut oil is available at Sur La Table stores and some Balducci's stores.

The squares can be stored in an airtight tin for up to 1 week, or wrapped well and frozen for up to 2 months.

Macadamia Shortbread

Makes 30 2 1/2-inch squares

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature

7 ounces macadamia nut oil

1/4 cup water

fl cup confectioners' sugar, sifted

2 teaspoons vanilla extract

1 teaspoon salt

3 cups ( 1 pound) flour

1/4 cup macadamia nuts, broken pieces

Combine the butter, oil, water, confectioners' sugar, vanilla extract, salt and flour in the bowl of a food processor. Pulse until a dough forms. Add the broken nut pieces and pulse. Wrap the dough in plastic wrap (it will be a f dough) and chill for at least 15 minutes and up to 2 hours.

Preheat the oven to 325 degrees. Have ready a large rimmed baking sheet. Press the dough into the pan to a rectangle roughly 11 by 15 inches. Gently prick all over with the tines of a fork. Bake for 30 to 40 minutes, or until lightly browned. Cut into squares while the shortbread is still warm.

Adapted from Stephen Durfee pastry chef instructor at the Culinary Institute of America at Greystone in St. Helena, Calif.

This story appeared in The Daily Herald on page B6.