Along with a bit cooler weather lately, we’ve seen a new offering at the markets to remind us of the impending change of seasons – pears! We can’t believe it’s already time to start to transition from summer eating.
We made this recipe several years ago at a meal for Alex’s family after finding it at Gourmet. It was such a success that ever since then, though we hadn’t ever made it again, we’ve kept saying, “Remember when we made that pear dessert?”
Seeing the pears at the market this weekend sparked our memories, and decided to not let another season go by before trying “that pear dessert” again.
It was just as delicious as we remembered! If you’ve never tried Chinese five-spice, it’s worth making the recipe. It’s a comforting spice blend that smells just like fall.
This time, we served the roasted pears with Greek yogurt and some toasted almonds, and subbed honey for the sugar. It was a wonderful healthy dessert option for the cooler season ahead. Enjoy!
- 4 ripe pears
- 1 lemon
- 3 tablespoons water
- 1 tablespoon butter
- 2½ tablespoons honey, divided
- ¼ teaspoon Chinese five-spice
- 1 cup Greek yogurt
- ¼ teaspoon vanilla
- ¼ cup sliced almonds
- Preheat oven to 375°F.
- Peel the pears; cut them in half, then remove the cores.
- Grease a baking dish with butter. Place the pears in the dish cut side down; then squeeze with the juice of 1 lemon. Pour 3 tablespoons water around the pears and place small chunks of 1 tablespoon butter around the dish. Drizzle with 1½ tablespoons honey and sprinkle with ¼ teaspoon Chinese five-spice.
- Bake uncovered, brushing frequently with pan juices, until the pears are tender and golden brown, 15 to 20 minutes.
- While the pears roast, prepare the Greek yogurt and almonds: In a small bowl, mix 1 cup Greek yogurt with 1 tablespoon honey and ¼ teaspoon vanilla. In a dry pan over medium heat, heat the almonds, stirring occasionally, until browned – about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
- To serve, place 2 roasted pear halves on a plate. Garnish with a dollop of vanilla Greek yogurt and toasted almonds.