Monday, November 12, 2012

Greek Yogurt with Roasted Pears and Almonds

greek yogurt with roasted pears and sliced almonds

YUM. Yum yum yum.

I gave the sweetie man this primer on pears before he went to the Jewel: brown Bosc pears or red Anjou pears hold their shape when baked, green Bartlett pears not so much. So brown or red pears for baked pears.

six Bosc or Anjou pears
olive oil
greek yogurt
sliced almonds

Heat oven to 500 degrees.

Halve and pit the pears, and arrange the halves cut side up in a 13 x 9 baking pan.

Thin about a tablespoon of honey with about a tablespoon of hot water in a small bowl. The hot water will melt the honey a bit, then whisk them together with a basting brush. Brush the thinned honey over the cut pear sides, using it all up.

Lightly drizzle the honeyed pears with a bit of olive oil, and sprinkle with a bit of salt and—no reason to always be challenging and outre with our flavors— a bit of nutmeg.

Roast pears for twenty five minutes, turning the pan around in the oven halfway through if you think of it.

Let cool a bit, then plate two still warm halves right away with some greek yogurt and sliced almonds. The rest you can put away in the fridge to eat cold.