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Ingredientes
- 1 1/2 Tbsp. butter or possibly margarine
- 1/3 c. regular or possibly quick-cooking rolled oats
- 1/3 c. toasted wheat germ
- 1/3 c. brown sugar - (firmly packed)
- 2 Tbsp. minced almonds
- 1/4 c. honey
- 1 1/2 Tbsp. lemon juice
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/2 tsp grnd cardamom
- 1 c. dry apricots - (abt 6 ounce)
- 4 x hard-ripe pears - (2 to 2 1/4 lbs total) (such as Bosc or possibly Comice
- 1 quart vanilla nonfat frzn yogurt
Direcciones
- Cut butter into small pcs. In an 8- or possibly 9-inch square pan, mix butter with oats, wheat germ, brown sugar, and almonds.
- Bake in a 350 degree oven till mix is lightly browned and crisp, 10 to 15 min; stir several times. Let cold.
- Meanwhile, in a 2- to 3-qt pan, combine honey, lemon juice, vanilla, almond extract, cardamom, apricots, and 2 Tbsp. water. Bring to a boil and remove from heat.
- Peel, halve, and core pears. Lay pears, cut-side down, in a shallow 2- to 2 1/2-qt casserole. Spoon honey-apricot mix over pears and cover casserole tightly.
- Bake till pears are tender when pierced, 35 to 40 min.
- Spoon pears, apricots, and juices equally into wide bowls. Add in scoops of frzn yogurt to each serving and sprinkle with topping.
- This recipe yields 8 servings.
- Comments: Make up to 1 day ahead. Let baked fruit cold, then cover and chill. Pack cooled oat topping airtight and keep at room temperature.
- To reheat fruit, add in 1/4 c. apple juice, cover, and bake in a 325 degree oven till warm, 30 to 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 418 | |
| Calories from Fat 27 | 6% |
| Total Fat 3.06g | 4% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 29mg | 1% |
| Potassium 272mg | 8% |
| Total Carbs 35.89g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 32.57g | 22% |
| Protein 1.64g | 3% |
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