A quick trip to the oven intensifies the flavor of pears—no added sweetener needed. Labneh, a Middle Eastern cultured yogurt with the thickness of sour cream, enhances the pears when plated for dessert. For a hearty breakfast, enjoy them with plain Greek yogurt or its even-thicker cousin from Iceland, skyr.
- 4 Anjou or Bosc pears, ripe but still firm
- 2 tablespoons extra virgin olive oil
- 1/2 cup labneh
- 1/2 cup walnuts or pecans, coarsely chopped
- Cinnamon or pumpkin pie spice blend, to taste
Preheat your oven to 350°F. Halve the pears and use a melon baller or small spoon to remove the seeds; cut out any stem with a sharp paring knife. Cut each half lengthwise into 2–3 slices. Place the pear slices on a large baking sheet lined with parchment paper and brush both sides with olive oil. Bake for 15 minutes or until the pears are slightly browned. Remove from the oven and let cool for a few minutes.
Fan the pear slices on each of four plates and top with a large dollop of labneh, chopped nuts, and a light sprinkle of your chosen spice.
Yields 4 servings