Sauteed Bosc Pears

  • Yield 6 servings

Serve these pears warm over frown yogurt.

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California Walnut Board

Ingredients

2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
6 -- Bosc pears, peeled, cored and quartered
-- Juice of 1/2 lemon
1 1/2 cups nonfat vanilla yogurt or frozen yogurt
1/2 cup chopped, toasted California walnuts

Instructions

  1. Melt butter in a large skillet over medium heat. Stir in spices and cook for 30 seconds or until aromatic.
  2. Add pears and cook for 15 minutes or until tender, stirring frequently. Stir in lemon juice.
  3. Serve with nonfat vanilla yogurt or frozen yogurt and top with walnuts.

Recipe Courtesy of Chef Jamie Lauren of Absinthe Brasserie and Bar, San Francisco.

 

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