Combine Vermont maple syrup and water and bring to a boil; reduce heat.
Peel, halve and core pears. Simmer in hot Maple syrup mixture, cut side up, until pears are just tender.
To serve, make a small "pool" of yogurt in the middle of a 6" plate. Drain a pear half and position it in the center of the yogurt pool, cut side down. Dust with nutmeg and garnish with a sprig of mint.
About this recipe:
Guests run for their cameras when we serve these warm pears on crystal plates, garnished with fresh mint from the garden.