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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Breakfast Pears

Makes: 4 servings
Serving size: 2 pear halves, 1/4 cup yogurt mixture, 1 tablespoon granola, and 1/2 tablespoon almonds Yield: 1 cup yogurt mixture
Prep 15 mins Bake 350° 20 mins Chill 2 hrs to 24 hrs
Roasted Breakfast Pears
Ingredients
  • 4  large  ripe, yet firm, Bosc or red Anjou pears
  • 1  tablespoon  lemon juice
  • 1  tablespoon  butter, softened
  • 2  tablespoons  packed brown sugar
  • 1/4  teaspoon  salt
  • 2  teaspoons  finely shredded orange peel (set aside) or Triple Sec
  • 1/4  cup  orange juice
  • 1  teaspoon  vanilla
  • 1  cup  plain Greek yogurt
  • 2  tablespoons  pure maple syrup
  •  Finely shredded orange peel (optional)
  • 1/4  cup  granola
  • 2  tablespoons  sliced almonds, toasted
Directions

1. Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.

2. Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.

3. Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).

4. Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.

5. To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.

Nutrition Facts (Roasted Breakfast Pears)
  • Servings Per Recipe 4,
  • cal. (kcal) 308,
  • Fat, total (g) 8,
  • chol. (mg) 11,
  • sat. fat (g) 3,
  • carb. (g) 55,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 38,
  • pro. (g) 9,
  • vit. A (IU) 194,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • sodium (mg) 199,
  • Potassium (mg) 395,
  • calcium (mg) 121,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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