Baked Cardamom Pears and Apricots
Notes: Make up to 1 day ahead. Let baked fruit cool, then cover and chill. Pack cooled oat topping airtight and keep at room temperature. To reheat fruit, add 1/4 cup apple juice, cover, and bake in a 325° oven until hot, 30 to 35 minutes.
How to Make It
Step 1
1
Cut butter into small pieces. In an 8- or 9-inch square pan, mix butter with oats, wheat germ, brown sugar, and almonds.
Step 2
2
Bake in a 350° oven until mixture is lightly browned and crisp, 10 to 15 minutes; stir several times. Let cool.
Step 3
3
Meanwhile, in a 2- to 3-quart pan, combine honey, lemon juice, vanilla, almond extract, cardamom, apricots, and 2 tablespoons water. Bring to a boil and remove from heat.
Step 4
4
Peel, halve, and core pears. Lay pears, cut side down, in a shallow 2- to 2 1/2-quart casserole. Spoon honey-apricot mixture over pears and cover casserole tightly.
Step 5
5
Bake until pears are tender when pierced, 35 to 40 minutes.
Step 6
6
Spoon pears, apricots, and juices equally into wide bowls. Add scoops of frozen yogurt to each serving and sprinkle with topping.
Ingredients
1 1/2 tablespoons butter or margarine
1/3 cup regular or quick-cooking rolled oats
1/3 cup toasted wheat germ
1/3 cup firmly packed brown sugar
2 tablespoons chopped almonds
1/4 cup honey
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon ground cardamom
1 cup (about 6 oz.) dried apricots
4 firm-ripe pears, such as Bosc or Comice (2 to 2 1/4 lb. total)
1 quart vanilla nonfat frozen yogurt
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