Baked Pears With Vanilla Yogurt and Granola
Courtesy of 3-A-Day() of Dairy
Notes, Tips & Suggestions
Recommended pairing: Starbucks Guatemala Antigua, an elegant and complex coffee that has a subtle cocoa powder texture and soft spice flavor with light acidity.
- 2 medium pears (Bartlett or Anjou pears)
- 1/2 cup apple juice
- 1 cup water
- 1 teaspoon honey
- 3 6-ounce containers low-fat vanilla yogurt
- 1/2 cup low-fat granola
- Mint leaves, optional
- Preheat oven to 375°F.
- Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in shallow baking dish just large enough to hold them. Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.
- While pears are baking, place granola in shallow baking pan or pie plate and toast in oven 10 minutes; set aside. When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.
- Line colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.
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