Remember when I used to write these awesome posts and share incredible recipes with you 3 – 4 times a week? I know, it seems hazy to me, despite that time being just 2 weeks ago. I didn’t mean to disappear like a ghost, but I’m not lying when I say my life has gone from normal busy to crazy town pull my hair out busy thanks to my new job.
I love it, though. I love the craziness. It just further reminds me how quickly I’ve become an integral member of this new team. I come into work at 8 and usually don’t leave until 6 – 6:30 and I’m working, basically, the entire time. Which is, sadly, why posting has been so sporadic over here.
But I promise not to make this a habit. One of the promises I made to myself when I started my new job was to not let this fall by the wayside. Of course I’ve broken that, but I don’t have any intentions of breaking it again.
See, I love my little space on the internet. I love that so many of you visit me daily hoping to get a new recipe and a quirky little post. I may not be huge, but I’m happy with my blog, and I don’t want anything to change that.
To make up for my elongated absence, I’ve decided to not only share an awesomely easy (and beautiful) recipe for baked pears, but to giveaway a box of the world’s best pears too! I was given a delicious gift box full of amazing goodies from Harry & David a few weeks ago (most of which is gone) and because they are so nice, they’re going to give you guys a box too!
Isn’t that rad? That means one lucky reader will be able to make these beautiful roasted pears with pomegranates whenever they want! I’m just the best, I know. FOR THE GIVEAWAY, ENTER THE PROMPTS BELOW!
Roasted Pears with Pomegranates
Serves about 6.
Prep time: 10 minutes
Cook time: 35 minutes
- 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
- 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.
Nutritional information per serving (1/2 pear):
Fat: 6.3 grams
Carbohydrates: 53.6 grams
Protein: 2 grams
Weight Watchers Points: 8
Now the fun part! You can enter to win an entire box of pears from my friends at Harry & David! Newsflash, they make AMAZING gifts! Just enter the prompts below.