Subj : BH&G 3391
To   : All
From : Dave Drum
Date : Thu Jul 22 2021 11:30:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Breakfast Pears
 Categories: Fruits, Dairy, Citrus, Nuts
      Yield: 4 Servings
 
      4 lg Ripe, yet firm, Bosc or red
           - Anjou pears
      1 tb Lemon juice
      1 tb Butter; softened
      2 tb Packed brown sugar
    1/4 ts Salt
      2 ts Fine shredded orange peel
           - (set aside) or Triple Sec
    1/4 c  Orange juice
      1 ts Vanilla
      1 c  Plain Greek yogurt
      2 tb Pure maple syrup
           Fine shredded orange peel
           - (opt)
    1/4 c  Granola
      2 tb Sliced almonds; toasted
 
  Set oven @ 350ºF/175ºC.
  
  Halve pears; core. Using a melon baller, scoop out a
  1-inch depression in the center of each pear. Brush cut
  sides with lemon juice.
  
  Spread butter in the bottom of a 2-quart rectangular
  baking dish. Sprinkle with brown sugar and salt; add
  orange juice. Arrange pear halves, cut sides up, in a
  single layer in the baking dish.
  
  Bake for 20 to 30 minutes or just until pears are tender,
  spooning cooking liquid over pears several times during
  baking time (baking time depends upon ripeness of pears).
  
  Remove from oven; stir vanilla into cooking liquid. Let
  cool completely. Cover and chill for at least 2 hours or
  up to 24 hours, turning pears in liquid at least once
  during chilling time.
  
  To serve, in a small bowl stir together yogurt and maple
  syrup. Spoon the mixture into each pear half. If desired,
  sprinkle with additional orange peel. Serve with granola
  and toasted almonds.
  
  Makes: 4 servings
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The only winner of the War of 1812 was Tchaikovsky" - Solomon Short

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