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Ingredients:
5 large ripe pears
1/2 cup dark brown sugar
3/4 cup orange juice (or enough to make 1/2 inch of liquid in baking dish)
1/4 cup butter
cinnamon
mace
pinch of ground cloves
vanilla-flavored nonfat yogurt
Instructions:
This recipe is courtesy of Joshua Grindle Inn in Mendocino, CA and was featured in the February 2000 issue of Sunset Magazine. This recipe has also won the 1989 California Summer Fruits Bed and Breakfast Inns Recipe contest. It makes a great breakfast, and can be a wonderful dessert served warm with vanilla ice cream.
Preheat oven to 350 degrees. Line the bottom of a 10x15 inch baking dish with the brown sugar. Sprinkle sugar layer generously with cinnamon, mace and pinch of clove. Slice pears in half; remove cores and stems. Lay pears cut side down on sugar mixture. Pour orange juice over pears and dot with butter. Bake for 15-20 minutes, or until pears are tender. TO serve, place pear cut side down on a serving dish, pour some of the juice mixture over the pear. Place a dollop of yogurt along side of the pears and top with freshly grated nutmeg.
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Copyright © 1999 - 2004 Lanier Publishing International
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