Pistachio-Crusted Baked Pears with Honey Drizzle
10min
20min
1
264
Chef's Note
For the best texture contrast, choose pears that are ripe but still firm. Bosc or Anjou varieties work particularly well for baking as they hold their shape. If you prefer a more caramelized finish, brush the pear with a touch of honey before adding the pistachio crust.
Tags
Ingredients
1 medium ripe but firm pear
3 tablespoons shelled pistachios
1/4 cup Greek yogurt (lactose-free)
2 teaspoons honey
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1 pinch salt
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a small baking sheet with parchment paper.
- 2
Wash and halve the pear lengthwise. Using a melon baller or small spoon, carefully remove the core and seeds.
- 3
Brush the cut sides of the pear with 1/2 teaspoon of lemon juice to prevent browning.
- 4
In a food processor, pulse 3 tablespoons of pistachios until finely chopped but not powdered, maintaining some texture.
- 5
In a small bowl, combine the lactose-free Greek yogurt with 1/4 teaspoon vanilla extract and a pinch of salt. Mix well and set aside.
- 6
Place the pear halves cut-side up on the prepared baking sheet. Sprinkle with 1/4 teaspoon ground cinnamon.
- 7
Press the chopped pistachios onto the cut surface of each pear half, creating an even crust.
- 8
Bake for 18-20 minutes, until the pears are tender but still hold their shape and the pistachio crust is lightly toasted.
- 9
While the pears are baking, warm 2 teaspoons of honey in a small microwave-safe bowl for 10 seconds to make it more fluid.
- 10
Remove the pears from the oven and let cool for 2-3 minutes. Transfer to a serving plate.
- 11
Spoon the prepared yogurt mixture alongside the pears and drizzle the warm honey over both the pears and yogurt.
- 12
Serve immediately while still warm.
Nutrition Information (per serving)
264
17g
30g
9g
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