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.
8 firm Bosc pears, each cored and quartered
3 tablespoons chilled butter, cut into small pieces
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.
Simple and elegant dessert! I made my own apple cider and used raw tupelo honey along with vanilla bean paste, so it was really fantastic. I also used greek double-thick yogurt for simplicity and vanilla bean paste for intense flavor. I only fit 6 pears into my dish, but it was enough. I think the yogurt cream would be great with other fruit...can't wait to make it again.
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