Tis the season for bountiful fruit and veg and that includes pears. Neither the husband or myself are huge “must have pears!” people, but when I was at the market, these pears were laying there. Perfect and unbruised, they were giant fresh-picked pears that begged to be taken home. I put them in a paper bag to ripen and when two were ready I made this simple, yet delicious, dessert of baked pears.
Hubby commented a couple times on how amazing it was and how the pears were so good, that he doesn’t even like honey and it was still devine. Served with a bit of Greek yogurt with honey whipped in, they were elegant (and tasty) enough to serve to dinner guests. The honey was a local wildflower honey that is kinda ridiculous and yummy!
A trick to keep the topping from falling off the pears, is to make a little support from tinfoil (the silver “S” shaped piece in this picture.)
- Walnut pieces
- Ground cardamon
- Ground cinnamon
- Fresh grated nutmeg
- White Chocolate Chips
- 1 cup Greek yogurt
- Slice the pears in half and use a melon baller to core them. (I used a metal 1/2 tablespoon and it worked like a charm).
- Line a 8" square pan with parchment paper, put down your tinfoil support, and place the pears in the pan.
- Sprinkle with the cardamon, nutmeg, cinnamon, walnut pieces, and white chocolate chips.
- Drizzle generously with the honey.
- Bake at 425°F for 20-25 minutes.
- Serve topped by a dollop of Greek yogurt that has been whipped with honey.