Falltime Deserts

I like my pears super soft and drippling juicy. I had two pears left over from the farmers' market last week that hadn't softened, and I wanted to use them before heading out of town for Annette and Bobby's wedding this weekend, so I decided to bake them. They were easy to make, and left the house smelling wonderful.

Baked Pears with Prunes and Yogurt Sauce

2 pears, quartered and cored, skin left on or peeled
10 prunes
1 1/2 cups water
2 tbs dark rum
3 tbs dark brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon

sauce:
1 1/2 cups plain yogurt
1 tbs dark brown sugar

Mix the brown suar with the yogurt in cheesecloth and spoon into cheesecloth, a paper coffee filter, or a folded paper towl in a small colander or seive and let drip for at least an hour, preferably more. Boil the prunes, water, rum, brown sugar, nutmeg and cinnamon for 15 minutes, while preheating the oven to 350. Place the quartered pears skin side up into the saucepan, spoon liquid over the pears and bake for 30 minutes. When the pears are nearly done, gently squeeze the wrapped yogurt to get rid of remaining excess liquid. Spoon yogurt, pears, prunes and sauce into two dishes.