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Spicy Baked Pears with Yogurt

Yield Makes 10 servings
Notes: Arlene Moorehead serves warm baked pears to start breakfast. If making up to 1 day ahead, complete through step 2, then cover and chill; uncover to continue. Prep and cook time: About 35 minutes


  • 1/2 cup firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground mace
  • 1/8 teaspoon ground cloves
  • 5 firm-ripe pears (each 10 oz.)
  • 1/4 cup (1/8 lb.) butter or margarine
  • 3/4 cup orange juice
  • 2 cups vanilla-flavor nonfat yogurt
  • Fresh-grated nutmeg

Nutrition Information

  • calories 210
  • caloriesfromfat 23 %
  • protein 3.1 g
  • fat 5.3 g
  • satfat 3 g
  • carbohydrate 40 g
  • fiber 3.2 g
  • sodium 85 mg
  • cholesterol 14 mg

How to Make It

  1. In a 9- by 13-inch casserole, mix sugar, cinnamon, mace, and cloves and spread evenly.

  2. Rinse pears, cut in half lengthwise, core, and stem. Lay pears, cut side down, in a single layer on sugar mixture. Dot with butter and pour orange juice evenly over fruit.

  3. Bake in a 350° oven until sauce is bubbling and pears are hot, about 20 minutes.

  4. Transfer pears to shallow bowls and spoon sauce over them. Top each portion with a dollop of yogurt and a dusting of nutmeg.