Poached Pears with Granola

27 Apr Poached Pears with Granola

INGREDIENTS:

FOR THE POACHED PEARS:
4 Bosc pears
Fresh lemon juice as needed
1/2 cup (6 oz./185 g) honey
1/2 cup (4 oz./125 g) granulated sugar
1 cinnamon stick, broken in half
1/2 bourbon vanilla bean
2 strips lemon zest
6 cups (48 fl. oz./1.5 l) water
Greek yogurt for serving
Hazelnut Pear Super ‘Nola Granola

INSTRUCTIONS:

1. To make the poached pears, peel, halve and core the pears, then sprinkle with lemon juice to prevent them from browning.
2. In a large saucepan over medium heat, combine the honey, sugar, cinnamon stick, vanilla bean seeds and pod, lemon zest and water, stirring until the sugar dissolves. Increase the heat to medium-high and simmer for 5 minutes.
3. Add the pears, submerging them in the liquid. Return to a simmer, cover and cook, turning the pears occasionally, until tender, 15 to 20 minutes.
4. Let the pears cool, then transfer to a bowl with some of the poaching liquid; If not using immediately, store, covered, in the refrigerator for up to 3 days.
5. To serve, spoon the granola into bowls and top each portion with Greek yogurt and half a poached pear.