Roasted Pears with Pomegranates and Granola
Serves about 6.
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
- 3 firm pears (I used a mix of Royal Rivera and Bosc)
- 1/2 cup apple cider
- 1/4 cup brown sugar
- 3/4 cup granola
- about 1 1/2 cups of Greek frozen yogurt (vanilla or nonfat)
- About 1/3 cup pomegranate arils
Directions:
- Preheat oven to 400 degrees F. Line a standard 9 x 13 baking dish with parchment paper and set aside.
- Slice the pears in half and, using a melon baller, remove the center of the pears and discard (this will include the seeds and some of the flesh). You want a big enough cavity so you can fill with frozen yogurt and granola once it’s baked.
- Arrange over the parchment paper. In another saucepan, heat the brown sugar and apple cider over medium heat. Bring mixture to a boil and then reduce to low. Let simmer for about 5 – 7 minutes, or until sugar is fully dissolved and mixture has reduced.
- Remove from heat. Carefully pour most of the sugar mixture over the pears. You want as much in the cavities as possible (it’ll melt into the pears as they bake).
- Bake for about 30 – 35 minutes, or until pears have browned and are very tender to the touch. Remove form baking pan and place on a serving platter. Let cool. Before serving, fill each pear with a serving of frozen yogurt, 2 – 3 tablespoons of granola and about 1 – 1 1/2 tablespoons of pomegranate arils.