Honey-Roasted Pears with Sweet Yogurt Cream

Randy Mayor; Lydia DeGaris-Pursell
Pears for roasting are best if they're a little on the firm side. Because the skins take on a beautiful deep-amber glaze when roasted, we left them on. The yogurt in the Sweet Yogurt Cream drains for 24 hours, so start it the day ahead.

Yield:

8 servings (serving size: 4 pear quarters, 2 tablespoons basting liquid, and 2 tablespoons sweet yogurt cream)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 20 %
Fat 5.9 g
Satfat 3.3 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 3.8 g
Carbohydrate 52.8 g
Fiber 4.1 g
Cholesterol 15 mg
Iron 0.7 mg
Sodium 86 mg
Calcium 127 mg

Ingredients

8 firm Bosc pears, each cored and quartered
Cooking spray
3 tablespoons chilled butter, cut into small pieces
3/4 cup apple cider
1/2 cup honey
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract

Preparation

Preheat oven to 400°.

Place pears in a 13 x 9-inch baking dish coated with cooking spray; dot with butter.

Combine cider, honey, juice, and vanilla in a small saucepan. Bring to a boil, and pour over the pear mixture. Cover and bake the mixture at 400° for 20 minutes. Uncover and bake an additional 30 minutes or until the pears are tender, basting occasionally. Remove from oven, and let stand for 10 minutes. Serve warm with Sweet Yogurt Cream.

Note:

September 2001