Maple Roasted Pears with Yogurt and Maple-Nut Clusters

• Vegetarian
• Gluten free

• Produce

  • 4 Pears

• Condiments

  • 10 tsp Maple syrup

• Baking & Spices

  • 1 Cardamom, ground
  • 1 Pinch Salt

• Nuts & Seeds

  • 3/4 cups Almonds
  • 1/4 cup Pumpkin seeds

• Dairy

  • 2 cups Greek yogurt

Found on floatingkitchen.net

Description

Ingredients

• For the Pears
• 4 pears, ripe but still firm
• Ground cardamom
• About 4 tsp. maple syrup
• 2 cups Greek yogurt
• For the Maple-Nut Clusters
• 3/4 cups sliced almonds
• 1/4 cup shelled pumpkin seeds
• 2 tablespoons maple syrup
• Pinch salt

Directions

• Pre-heat your oven to 425 degrees. Cut each pear in half lengthwise. Then cut a small slice (about the size of a postage stamp) off of the back of each pear half, giving the pears a flat surface to rest on. Remove and discard the core.
• Place the pears cut side up on a rimmed baking sheet. Sprinkle a pinch of cardamom on the cut side of each pear and then drizzle with approximately 1/2 tsp. maple syrup. Transfer to your pre-heated oven and roast for about 20 minutes, or until softened and slightly browned on the top. The pears should be soft, but not so soft that they begin to loose their shape. Remove from the oven, cover to keep warm and set aside.
• Meanwhile, make the maple-nut clusters. In a medium dry skillet, toast the almonds and pumpkin seeds over medium-high heat until they become fragrant, about 1-2 minutes. Add the maple syrup and a pinch of salt, stirring until the nuts are well coated. Remove from the heat. Spread the mixture out onto a piece of parchment paper and allow it to cool. Once cooled, break it up into smaller clusters.
• To serve, distribute the yogurt evenly between four serving bowls. Top each bowl with two pear halves, some of the maple-nut clusters and additional maple syrup, if desired. Serve immediately.

Nutrition