Cinnamon-Spiced Baked Pears with Toasted Walnuts (Leftover)
10min
25min
1
264
Chef's Note
This recipe works best with slightly firm pears that hold their shape when baked. Bosc or Anjou varieties are ideal. If you have leftover baked pears, they can be refrigerated for up to 2 days and reheated briefly in the microwave before serving with fresh yogurt topping.
Tags
Ingredients
1 medium ripe pear
1/2 cup Greek yogurt (lactose-free)
2 tablespoons walnuts
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon nutmeg
1 tablespoon protein powder (unflavored)
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Cut the pear in half lengthwise and remove the core with a spoon or melon baller.
- 3
Place the pear halves cut-side up in a small baking dish.
- 4
Mix 1/4 teaspoon cinnamon with 1/2 teaspoon honey and brush over the cut surfaces of the pears.
- 5
Add 2 tablespoons of water to the bottom of the baking dish.
- 6
Cover the dish with foil and bake for 20 minutes, or until pears are tender when pierced with a fork.
- 7
While pears are baking, toast 2 tablespoons of walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- 8
In a small bowl, mix 1/2 cup lactose-free Greek yogurt with 1 tablespoon protein powder, 1/4 teaspoon vanilla extract, remaining 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/2 teaspoon honey until smooth.
- 9
Once pears are done, remove from oven and let cool for 5 minutes.
- 10
Serve the warm pear halves topped with the yogurt mixture and sprinkle with toasted walnuts.
Nutrition Information (per serving)
264
17g
30g
9g
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