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Ingredients
- Nonstick vegetable oil spray
- 8 x Hard but ripe Bartlett pears, peeled, halved, cored
- 1 c. Packed golden sugar
- 3 tsp Grnd ginger
- 6 Tbsp. Honey
- 3 Tbsp. Fresh lemon juice
- 2 tsp Grated lemon peel
- 10 Tbsp. Unsalted butter, (1 1/4 sticks)
- 1 quart Vanilla frzn yogurt Fresh mint sprigs, (optional) Lemon peel strips, (optional)
Directions
- Preheat oven to 375F. Spray 2 large ovenproof skillets with oil spray.
- Arrange half of pears cut side down in each skillet. Sprinkle 1/2 c. sugar and 1 1/2 tsp. ginger over pears in each skillet. Mix honey, lemon juice and peel in small bowl. Drizzle over pears. Dot pears in each skillet with 3 Tbsp. butter.
- Place skillets with pears in oven. Bake till juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 min. Turn pears over. Bake 5 min longer. Remove pears from oven. (Can be made 1 day ahead. Cold.
- Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375F. oven 15 min before continuing.)
- Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 Tbsp. butter.
- Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint and lemon peel, if you like.
- Serves 8.
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