Baked Pears with Yogurt, Honey and Cinnamon
Serves 12 (1/2 pear per person)
6 Bosc pears, peeled, halved lengthwise and cored
4 tablespoons salted butter, melted
1 teaspoon ground cinnamon
2 cups plain whole milk yogurt
1/3 cup honey
12 fresh mint leaves
- Preheat oven to 400° F.
- Meanwhile, brush the pears with melted butter and place them, cut-side down on a parchment-lined baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes.
- Turn the pears cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, garnish with mint leaves and serve.
Crunchy Cranberry Granola
Yields about 5 cups
3 cups of rolled oats
1/3 cup of vegetable oil
1/4 cup of light brown sugar
1/4 cup of honey or maple syrup
1/4 cup of sesame seeds
1/4 cup of flax seeds
1/2 cup pepitas or sunflower seeds
1/4 teaspoon of kosher salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup of dried cranberries
- Preheat oven to 375˚F.
- Over medium heat, combine oil, sugar and honey in a saucepan until sugar is dissolved. Add vanilla.
- Combine oats, seeds, salt and cinnamon in a large bowl.
- Add the liquid mixture to the oat mixture and combine.
- Transfer oat mixture to a large baking sheet and spread evenly.
- Bake for 25 minutes, stirring the oats occasionally. If you prefer chewier granola, or VERY crunchy granola, you can adjust the baking time.
- Cool granola on a cooling rack until completely cool. Add dried fruit.
NOTE: Store in a tupperware container in the freezer for up to a couple of months if you don’t plan on eating it all right away.