Description
Creamy Greek yogurt stirred with honey and topped with roasted vanilla pears, a dessert you have to taste this autumn.
Ingredients
- 6 Ripe But Firm Pears
- 6 Tablespoons Runny Honey, Divided
- 3 Tablespoons Water
- 1 Vanilla Pod
- ½ Lemon, Juiced
- 4 Cardamom Pods
- 1 cup Greek Yogurt
Preparation
Preheat oven to 200ºC (390ºF).
Peel and core pears. Slice each half into 4 or 5 wedges. Place them in a roasting tin in a single layer.
Whisk together 4 tablespoons honey and water until honey dissolves. Halve the vanilla pod and save half of it for the yogurt. Scrape the seeds of the other half and stir them into the honey-water mixture. Add lemon juice. Pour this mixture over the pears and stir well to coat the pears. Press cardamom seeds with a knife to open them and place them in the tin as well. Scrape the seeds of the second vanilla pod half, place them in the bowl where you will later mix them with the yogurt. Take the empty pod halves and put them in the roasting tray as well.
Bake for about 30 minutes or until the pears are softer but definitely still retaining their shape and a bit of a bite. They should not be mushy. Start checking after 15 or 20 minutes and take them out of the oven as soon as they are to your liking. Baste with the pan juices at least twice during the baking time.
Take out of the oven and let cool down for a while. You can serve them warm or cold. Don’t forget to remove the cardamom pods.
In the meanwhile, stir Greek yogurt with the seeds of the other half of the vanilla bean and remaining 2 tablespoons honey. Place yogurt into dessert cups and top with the pears and some of the remaining pan juices.
