Rating: 5 stars
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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.

Recipe by Cooking Light September 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

263 calories; calories from fat 20%; fat 5.9g; saturated fat 3.3g; mono fat 1.7g; poly fat 0.4g; protein 3.8g; carbohydrates 52.8g; fiber 4.1g; cholesterol 15mg; iron 0.7mg; sodium 86mg; calcium 127mg.
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