In a large skillet over medium-high heat, place pears, cut-side down, and apple juice. Bring to boil and simmer 12 to 15 minutes or until pears are tender. Remove pears to serving platter, reserving juices in skillet.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Pan-roasting or poaching pears will change the way you think of this juicy fall fruit.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 pears, cored and halved | ||
| ½ c. Hy-Vee apple juice | ||
| ¼ c. light agave nectar | ||
| 2 tbsp. Hy-Vee brown sugar | ||
| 1 tsp. fresh grated ginger | ||
| 6 tbsp. non-fat vanilla yogurt | ||
| 3 tbsp. chopped hazelnuts, toasted* |
Things To Grab
Directions
- To same skillet, add agave nectar, brown sugar and ginger. Whisk together until sauce comes to low boil and thickens. Pour over pears; top with yogurt and toasted hazelnuts.
- *To toast hazelnuts, heat a dry skillet over medium heat. Add hazelnuts to the pan and toss until golden brown.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 35g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.