Drain pear halves, reserving syrup. In a small saucepan combine the reserved pear syrup and instant coffee crystals. Bring to boiling. Reduce heat and simmer, uncovered, about 15 minutes or until slightly thickened and reduced to 1/4 cup. Pour syrup over pears; cover and refrigerate for several hours, turning pears once. To serve, using a slotted spoon, divide pear halves between two dessert dishes. Drizzle with some of the syrup. Top with vanilla yogurt. Makes 2 servings.