Baked Pears with Yogurt
4 medium D’Anjou or Bartlett pears
1/4 cup rolled oats (look for gluten free on the label if gluten free)
1/4 cup pecans, or walnuts, coarsely chopped
1/4 cup dried cranberries or cherries, coarsely chopped
1/4 teaspoon cinnamon, plus more for sprinkling
2 tablespoons real maple syrup
2 tablespoons unsalted butter, melted, plus more for brushing
4 cups plain yogurt or your choice for serving
Preheat the oven to 375˚F. Butter the bottom of a 9×13 casserole dish.
In a small bowl, combine the filling ingredients: rolled oats, pecans, cranberries, and 1/4 tsp cinnamon. Drizzle with maple syrup and melted butter and stir to combine. Set aside.
Cut pears in half lengthwise. Scoop out the seeds with a teaspoon or melon baller. Cut a thin slice of pear from the back of each half resulting in a flat surface for the pear to lay on without rolling. Arrange pears in the buttered casserole dish and brush with a little melted butter and sprinkle with cinnamon. Bake uncovered at 375˚F for 25-30 minutes, until the pears are tender. Spoon the filling over the pears and return to the oven for 5 minutes. Serve over yogurt with an additional sprinkle of cinnamon and drizzle of maple syrup.
Yield: 4 servings