Baked Cardamom Pears and Apricots
Notes: Make up to 1 day ahead. Let baked fruit cool, then cover and chill. Pack cooled oat topping airtight and keep at room temperature. To reheat fruit, add 1/4 cup apple juice, cover, and bake in a 325° oven until hot, 30 to 35 minutes.
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- Calories: 343
- Calories from fat: 12%
- Protein: 5.5g
- Fat: 4.4g
- Saturated fat: 1.6g
- Carbohydrate: 74g
- Fiber: 5.5g
- Sodium: 74mg
- Cholesterol: 5.8mg
- 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
- 1. Cut butter into small pieces. In an 8- or 9-inch square pan, mix butter with oats, wheat germ, brown sugar, and almonds.
- 2. Bake in a 350° oven until mixture is lightly browned and crisp, 10 to 15 minutes; stir several times. Let cool.
- 3. 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.
- 4. 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.
- 5. Bake until pears are tender when pierced, 35 to 40 minutes.
- 6. 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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