Okay, raise your hand if you like to eat dessert first! Don’t be embarrassed, I’m totally willing to admit publicly that on many occasions I will have dessert before I eat my dinner. Sometimes if I’m feeling so inclined I’ll skip dinner and just opt for dessert. Why ingest all those unnecessary calories from dinner if I don’t need to. If ever there is an occasion to skip dinner and head directly for dessert it’s when I’m serving these Roasted Pears with Yogurt.
Which, if you ignore the sugar and butter, it’s actually a pretty darn healthy thing to eat. However, it’s the butter and the sugar that help to create this luscious, caramel-tasting sauce that envelopes the tender pears. The combination of the sweet pears, tart yogurt and crunchy, toasted nuts is out-of-his-world good! The sauce is infused with vanilla bean, fresh thyme and orange juice which creates scrumptious layers of flavor.
It’s really a very easy dessert to make as the pears do most of the work as they roast in the oven. I’ll serve this to the family for a quick weeknight dessert yet I think it makes quite an elegant presentation for guests.
For Mama’s other pear recipes, just go hereand here
4 Bosc pears, slightly ripe, leave skin on
1/4 cup honey, plus 1 additional tablespoon
1/2 vanilla bean, seeds scraped out
6 sprigs of fresh thyme
3 tablespoons of brown sugar
2 tablespoons of butter
1/4 cup of orange juice
4 ounces greek style yogurt
4 ounces of creme fraiche (or you can do just all 8 ounces of greek yogurt)
2 ounces of sliced almonds, lightly toasted
Preheat the oven to 400 degrees F.
Slice the pears in half, and scoop out the seeds using a melon baller. Dip the pears in a small bowl filled with water and a tablespoon of lemon juice to keep the pears from browning. Set pears aside on a paper towel.
In a small saucepan, add the honey, brown sugar, butter, orange juice, thyme springs and the seeds from the vanilla bean pod as well as the pod. If you don’t have a vanilla bean, pure vanilla extract or vanilla bean paste will work. Use about a teaspoon.
Stir the mixture frequently to dissolve the sugar and simmer on low for about 5 minutes letting the mixture thicken somewhat.
Place the pears in an oven-proof baking dish face-down, and pour the honey mixture over the top coating all the pears.
Roast for about 15 minutes, then remove from the oven and turn pears over and baste with the pan juices. Roast for about another 15 minutes until pears are tender. Don’t overcook the pears to the point where they are mushy.
Remove pears from the oven when a fork will easily pierce the thickest part of the pear and let them rest for about 10 minutes.
Whisk together the creme fraiche and greek yogurt (or you can use all greek yogurt) and 1 tablespoon of honey.
To plate: place 2 pears on a dish and add a dollop of the yogurt mixture either on top or on the side, and then sprinkle with the toasted almonds. Add a sprig of thyme as a garnish.
Makes 4 servings
Dipping the cut pears in lemon water will prevent the pears from turning brown, which will make for a beautiful presentation.
A simple melon baller is the perfect tool for scooping out the seeds from a pear.
To toast the nuts, just place them in a small, dry frying pan over low heat and stir constantly until the nuts become fragrant. Do not leave them unattended as the nuts can burn quite quickly.