I hate pears.
(And apples too. It’s irrelevant, but I felt the need to get that out there. Full disclosure and all.)
Beth hates Rachael Ray.
Imagine what would have happened if I hated pears *and* Rachael Ray?
I never would have found this recipe, let alone made it.
But I did. And I did.
And it was good. So.very.good.
I saw a picture in an issue of Rachael Ray’s magazine, and added it to the stack of to-try clippings.
Which, truth be told, is more than a stack.
It’s like many file drawers.
And stacks.
Clearly evidenced by the fact that this recipe is from a 2007 issue.
This weekend, when I was making plans for our Sunday dinner guests, I spied the recipe.
A guilt-free dessert.
Clean eating.
Quite possibly kid-approved.
Does it count as kid-approved if 3 out of 5 liked it?
I think so.
And then I made it again this morning for a mid-morning snack.
Because there were ingredients leftover.
And it was good. So.very.good.
Enough so that I like pears.
In this recipe only.
Oh wait, and in this recipe too.
But that’s it.
And if Beth ate this, she might like Rachael Ray.
If even for a moment.
Like pears? Hate pears? How do you feel about Rachael Ray? None of it matters. Just make this. It tastes so sinful you’ll swear you’re cheating. No matter what eating plan you follow.
Haters be darned.
Project 365
November 15, 2010, #216, 217, 218, 219, 220
Artwork in the hallway from one of the upper grades.
Butterflies in the hallway where the Kindergarten classes are.
Pear-Granola Parfaits
Recipe courtesy of Every Day with Rachael Ray, September 2007
4 Bartlett pears, halved lengthwise and cored
2 teaspoons sugar
1/4 teaspoon cinnamon
1 lemon, halved
1/2 cup fruit-and-nut granola
1 cup plain whole milk yogurt (I used low-fat vanilla)
3 tablespoons pure maple syrup (use the good stuff if you can)
Preheat the oven to 400°. Arrange the pears, cored side up, in a 9-by-13-inch baking dish. In a small bowl, stir together the sugar and cinnamon. Squeeze the lemon over the pears and sprinkle with the cinnamon sugar. Pour 1/4 cup water into the baking dish and cover with foil. Bake until the pears are tender but still hold their shape, about 30 minutes. Add 2 tablespoons water to the baking dish and set aside to cool.
Cut the pears into small cubes and toss with the baking liquid. Spoon 1/4 cup chopped pears into each of 4 parfait glasses. Top with 1 tablespoon granola, 2 tablespoons yogurt and about 1 teaspoon maple syrup. Repeat the layering.
{ 6 comments… read them below or add one }
I’m with Beth – Rachel Ray makes my stomach turn… but those do look yummy!
i dislike RR the person & all of RR’s shows but i LOVE LOVE her magazine. the recipes are awesome!
I do not like pears. But i do like Rachel Ray. Perhaps I could substitute apples for the pears? I think that seems like a fair compromise.
it’s unlikely that anything could sway me to like rachael ray. particularly a pear, which i hate more than almost any food, with the exception of celery. shudder.
I like pears, but can do without Rachael. The parfait looks pretty good.
Well, I LIKE pears (apples too!). RR, I can take or leave. When she first appeared on Food TV I liked her a lot; when she became “in my face” everywhere (even in Marshall’s, Homegoods, and TJ’s), I liked her less and less. Now, I’m ambivalent. That being said, I love how both pear recipes sound and plan on trying them soon. Thanks for sharing.