Makes 8 servings

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.

How to Make It

Step 1

Cut butter into small pieces. In an 8- or 9-inch square pan, mix butter with oats, wheat germ, brown sugar, and almonds.

Step 2

Bake in a 350° oven until mixture is lightly browned and crisp, 10 to 15 minutes; stir several times. Let cool.

Step 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.

Step 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.

Step 5

Bake until pears are tender when pierced, 35 to 40 minutes.

Step 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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