Pan-Roasted Gingered Pears with Toasted Hazelnuts
A ripe pear half with its center cored and removed serves as a natural bowl to hold yogurt, hazelnuts and gingered nectar. Because much of the fiber in pears is in the skin and just beneath it, leaving them unpeeled provides the most fiber possible. In addition, cooking pears increases the availability of cholesterol-lowering soluble fiber.
Makes 6 servings
- 3 pears, cored and halved
- ½ cup apple juice
- ¼ cup light agave nectar
- 2 tbsp brown sugar
- 1 tsp grated ginger root
- 6 tbsp fat-free vanilla yogurt
- 3 tbsp chopped hazelnuts, toasted*
To soften pears, in a large skillet over medium-high heat, place pears (cut sides down) and add apple juice. Bring to boiling; cover and simmer for 12 to 15 minutes or until pears are tender. Transfer pears to serving platter, reserving juices in skillet.
For sauce, in the same skillet, add agave nectar, brown sugar and ginger. Whisk together over low heat until sauce comes to a low boil and thickens. Remove from heat. Spoon 1 tablespoon of the yogurt on each pear; sprinkle toasted hazelnuts. Drizzle sauce on filled pears.
*Note: To toast hazelnuts, heat a dry skillet over medium heat. Add hazelnuts and carefully toss until golden brown.
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