Ingredients needed:
* 4 large ripe yet firm Bosc or red Anjou pears
* 1 tablespoon of lemon juice
* 1 tablespoon butter, softened
* 2 tablespoons of packed brown sugar
* ¼ teaspoon of salt
* 2 teaspoons finely shredded orange peel (set aside) or orange liqueur
* ¼ cup of orange juice
* 1 teaspoon of vanilla
* 1 cup of plain Greek yogurt
* 2 tablespoons of pure maple syrup
* ¼ cup of granola
* 2 tablespoons sliced almonds, toasted
Preparation steps:
* Preheat oven to 350 degrees. Cut pears in half lengthwise. Using a melon baller, scoop out a 1-inch indentation in the center of each pear. Brush cut sides with lemon juice.
* Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in the baking dish.
* Bake, uncovered for 25 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking.
* Remove from oven; stir vanilla into cooking liquid. Cool completely. Cover and chill for 2 to 24 hours, turning pears in liquid at least once during chilling.
* To serve, in a small bowl stir together yogurt and maple syrup. Spoon mixture into indentations in pear halves; sprinkle with orange peel.
* Serve with granola and toasted almonds.
Enjoy
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