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.
Pan-Roasted Gingered Pears with Toasted Hazelnuts
Pan-roasting or poaching pears will change the way you think of this juicy fall fruit.
Servings and Ingredients
|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
- 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.
160 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 35g
- Protein: 2g
Vitamin A 0%
Vitamin C 6%
Hy-Vee Seasons Healthy Living Recipes Cookbook.