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Author Notes: When my backyard Bosc pear tree is ready for picking I have a variety of uses and this favorite is idea inspired by a yogurt baked pudding recipe acquired from an old co-worker; it is modified to my taste, using Greek style honey yogurt, nutmeg and almond extract. A delicious dessert, but my preference is to have it for breakfast!
RE: the prior comments - when first posted, I was recuperating from throat surgery.
3 Juicy Bosc pears - cored and cubed, reserve the pear's juice (or see "tagged" pear varities)
(fresh pear alternate = 1 15-ounce can pear halves, reserve the syrup - cubed)
2 tablespoons butter
Fresh grated nutmeg
Pinches of sea salt
1/3 cup AP flour
1/4 cup clover honey
1/2 cup whole milk Greek style honey yogurt
1 teaspoon vanilla
1/2 teaspoon almond extract
6 tablespoons brown sugar
- Preheat oven to 375 degrees. Grease an 8 x 8 baking dish with 2 tablespoons butter.
- Core and chop the pears into cubes, then add to the baking dish. Reserve the juice (or a couple tablespoons of canned syrup) until needed.
- Grate fresh nutmeg over the pears and sprinkle with a couple pinches of sea salt.
- In a blender or food processor combine the flour, honey, yogurt, eggs, extracts and reserved pear juice (or 2 tbl canned syrup) – blend or process until smooth. Pour the batter over the pears. Sprinkle with the brown sugar.
- Bake in a preheated oven for 25 to 30 minutes. or until the center is set when shaken – gently.
- Cool on a wire rack about 30 minutes. Serve warm.
- Spoon the pudding into decorative dessert dishes. Top with whip cream – optional.
- This recipe was entered in the contest for Your Best Pears
- This recipe was entered in the contest for Your Best Pudding