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Baked Pears with Yogurt, Honey and Cinnamon

By April 19, 2019General, On the farm, Recipes

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


  1. Preheat oven to 400° F.
  2. 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.
  3. 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


  1. Preheat oven to 375˚F.
  2. Over medium heat, combine oil, sugar and honey in a saucepan until sugar is dissolved.  Add vanilla.
  3. Combine oats, seeds, salt and cinnamon in a large bowl.
  4. Add the liquid mixture to the oat mixture and combine.
  5. Transfer oat mixture to a large baking sheet and spread evenly.
  6. Bake for 25 minutes, stirring the oats occasionally.  If you prefer chewier granola, or VERY crunchy granola, you can adjust the baking time.
  7. 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.