Ingredients
- 1 1/2 tablespoons butter or margarine
- 1/3 cup regular or quick-cooking rolled oats
- 1/3 cup toasted wheat germ
- 1/3 cup firmly packed brown sugar
- 2 tablespoons chopped almonds
- 1/4 cup honey
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cardamom
- 1 cup (about 6 oz.) dried apricots
- 4 firm-ripe pears, such as Bosc or Comice (2 to 2 1/4 lb. total)
- 1 quart vanilla nonfat frozen yogurt
Nutrition Information
- calories 343
- caloriesfromfat 12 %
- protein 5.5 g
- fat 4.4 g
- satfat 1.6 g
- carbohydrate 74 g
- fiber 5.5 g
- sodium 74 mg
- cholesterol 5.8 mg
How to Make It
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Cut butter into small pieces. In an 8- or 9-inch square pan, mix butter with oats, wheat germ, brown sugar, and almonds.
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Bake in a 350° oven until mixture is lightly browned and crisp, 10 to 15 minutes; stir several times. Let cool.
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Meanwhile, in a 2- to 3-quart pan, combine honey, lemon juice, vanilla, almond extract, cardamom, apricots, and 2 tablespoons water. Bring to a boil and remove from heat.
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Peel, halve, and core pears. Lay pears, cut side down, in a shallow 2- to 2 1/2-quart casserole. Spoon honey-apricot mixture over pears and cover casserole tightly.
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Bake until pears are tender when pierced, 35 to 40 minutes.
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Spoon pears, apricots, and juices equally into wide bowls. Add scoops of frozen yogurt to each serving and sprinkle with topping.
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