Gingered Pears with Hazelnuts
The cored pear center is a natural miniature bowl to hold the yogurt, hazelnuts and gingered nectar. Because much of the fiber in pears is in the skin and just beneath it, leaving them unpeeled gives the most fiber possible. In addition, cooking pears increases the availability of cholesterol-lowering soluble fiber.
- Makes 6 servings
1. To soften pears, in a large skillet over medium-high heat, place pears (cut sides down) and 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.
2. 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 half; sprinkle with toasted hazelnuts. Drizzle sauce over filled pears.
Quick Tip: To toast hazelnuts, heat a dry skillet over medium heat. Add hazelnuts and carefully toss until golden brown.