Easy Baked Pear with Greek Yogurt (Sophisticated Clean Dessert)

For a digital entrepreneur, offering recipes that bridge the gap between “healthy” and “indulgent” is a professional-grade strategy for high-engagement content. This dish utilizes the natural sugars of the pear—intensified through roasting—to create a sweet experience without refined additives. From an expertise (E-E-A-T) perspective, the secret to a professional-grade baked pear is the “Well-Core Method.” By removing the core to create a deep well, you ensure the spices and honey pool inside the fruit, creating a concentrated “Gold Standard” syrup that glazes the pear from the inside out.

Recipe Details

• Prep Time: 5 Min
• Cook Time: 20 Min
• Total Time: 25 Min
• Yield: 2 Servings
• Calories: 185 kcal

Ingredients:

The Foundation

• 1 large ripe Pear (Bosc or Anjou are the Gold Standard for baking)
• 1/2 cup Plain Greek Yogurt (0% or 2% for a professional protein boost)
• 1/4 cup Water (To create a “Gold Standard” steam environment)

The “Gold Standard” Aromatics

• 1 tsp Raw Honey
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1 tbsp Chopped Walnuts or Pecans (For professional-grade crunch)

The Finishing Touch

• Fresh Mint Leaves
• Extra Cinnamon for dusting

Preparation Steps:

1. The Professional “Core”

1. Preheat oven to 375°F (190°C).
2. Halve the pear lengthwise. Technique: Use a small spoon or melon baller to remove the core, creating a clean well in the center to catch the glaze.

2. The Spice Glaze

3. Place pear halves face-up in a small baking dish. Drizzle honey into the centers and sprinkle with cinnamon and ginger.
4. Crucial Step: Pour the water into the bottom of the dish. This creates steam to keep the fruit tender and prevents the honey from burning into a bitter crust.

3. The Tender Roast

5. Bake for 20–25 minutes. The pears are ready when fork-tender and skins have slightly darkened.
6. Pro Tip: Add chopped walnuts to the pan during the last 5 minutes to toast them for a professional-grade aromatic finish.

4. The Final Plating

7. Place warm pear halves on a plate. Fill the center with a generous dollop of cool Greek Yogurt.
8. Drizzle remaining pan juices over the top and garnish with the toasted walnuts and fresh mint.

Expert Tips:

• The Ripeness Rule: Choose a pear that is firm but yields slightly near the stem. If the pear is too ripe, it will lose its professional-grade structure and collapse into a mushy texture in the oven.
• Moisture Management: If the water in the baking dish evaporates before the pear is tender, add another splash. The steam is what creates the “Gold Standard” buttery, melt-in-your-mouth texture.