Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Pick a pear that is still slightly firm. A soft pear falls apart in the pan.
- Brown it cut side down in the butter first, then cover with water and simmer until a knife slides in easily.
- Serve the warm pears over cold yogurt so the contrast does the work.
In this post4 sections
What we found, and what we are guessing
The cooked pear versions we read differ in method: one roasts Bosc pears in the oven with honey, butter and amaretto at 375°F, and another cooks chunks of firm pear in a skillet over medium-high heat, then serves them over Greek yogurt with walnuts and a little honey. They agree on a firm pear, a brown tender result and cold Greek yogurt. The reel's stovetop method with a covered simmer in a little water is the quickest of the three. We found no reader comments on these pages, so no complaints are quoted. The timings below are ours and get tested.
Watch the reel by @anastasiascookhouse on Instagram
Tested recipe
Honey Pears Over Greek Yogurt
One firm pear browned in butter, simmered covered in a little water, glazed with honey and served over cold Greek yogurt with walnuts.
Ingredients
Pears
- 1 large firm pear, Bosc or Anjou; ripe but still firm
- 1 Tbsp unsalted butter
- 1/4 cup water
- 2 Tbsp honey, divided: 1 Tbsp for the pan, 1 Tbsp to finish
To serve
- 1 cup plain Greek yogurt, cold, straight from the fridge
- 2 Tbsp chopped walnuts, toasted if you like
Steps
Cut the pear in half through the stem. Scoop out the core with a spoon or melon baller and trim the stem, leaving the skin on.
Melt the butter in a 10-inch skillet with a lid over medium heat. When it foams, set the pear halves in cut side down and cook 3 to 4 minutes, until the cut sides are golden.
Add the water, cover and reduce the heat to medium-low. Simmer 8 to 12 minutes, until a knife slides into the thickest part with almost no resistance.
Uncover, add 1 Tbsp honey and simmer 1 to 2 minutes, spooning the sauce over the pears, until the sauce is glossy and slightly thick.
Spread the yogurt in a bowl. Set the pear halves on top, cut side up.
Spoon over the pan sauce, scatter the walnuts and drizzle with the remaining 1 Tbsp honey. Eat while the pears are warm.
Notes
- Contains milk and tree nuts. Honey is not safe for babies under 1 year.
- If the pears are very firm they may need up to 15 minutes. If the water cooks away, add 1 Tbsp more.
- Honey adds sugar. For less, use 1 Tbsp total and skip the final drizzle; untested.
- The reel gives 8 to 12 minutes of simmering. The browning time, the lid and the sauce step are ours and untested.
Swaps
- Use pecans or almonds in place of walnuts; untested.
- Add 1/4 tsp cinnamon to the butter, as many pear recipes do; untested.
- Use a soft pear and cut the simmer to about 5 minutes; untested.
Storage and reheating
Storage: The pears and sauce keep covered in the fridge up to 3 days; refrigerate within 2 hours of cooking. Keep the yogurt cold and add it fresh. We have not tested freezing.
Reheating: Warm the pears in a small skillet over low heat 2 to 3 minutes, or microwave 30 seconds, until just warm. Serve over fresh cold yogurt.
Where this recipe comes from
- Inspired by Spiced Pear and Toasted Walnut Yogurt from Real Plans.
- The idea came from this reel by @anastasiascookhouse.
How to serve it
It is a full breakfast on its own. For a second serving, double everything and use a larger skillet, with the pears in a single layer.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Which pears work best?
Bosc or Anjou, ripe but still slightly firm. Soft Bartlett pears tend to fall apart.
Can I make it for more than one?
Yes. Use a skillet big enough to hold the halves in one layer and scale the butter, water and honey to match.
Can I use something other than butter?
We have not tested it. Olive oil is used in one version we read.
