- 3 tablespoons unsalted butter, melted
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons brandy
- 8 ripe pears, either Anjou, Bartlett, or Comice
- 1/4 cup dried cranberries
- 2 cups fat-free vanilla frozen yogurt
- 1/4 cup granola
Preheat the oven to 375 degrees F.
In a 13 by 9-inch baking dish, combine the butter, maple syrup, brown sugar, and brandy. Peel the pears, halve lengthwise, and remove the seeds with a melon baller or teaspoon. Add the pears to the baking dish and coat with the maple mixture. Arrange the pears cut-side down, and bake until tender, about 50 minutes, basting occasionally. Meanwhile, put the cranberries in a small bowl and cover with hot water; set aside until plump. Drain and coarsely chop the cranberries.
Transfer the pears to plates. Pour the baking juices into a small bowl, and whisk in 1 or 2 teaspoons of water to blend into a sauce. Top each pear with a small scoop of frozen yogurt, and scatter granola and cranberries over the pears. Drizzle the syrup over the top. Serve immediately.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.