Roasted Breakfast Pears

Name: 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; Open Coupon Book

14 ingredients

5 steps

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
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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.