Pear-Granola Parfaits

True story.

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

The trees around our office parking lot are positively brimming with leaves. And full of Fall color. Just the thing to perk you up on a dreary wet afternoon.

F is for Fudge. Thank goodness next week Madeline’s class is on the letter G. For granola. Have an awesome granola bar recipe to share? Would love to find one that’s slightly sweet and slightly soft.

Can I just say how much I love the lighting in Nick’s school? I mean, for an area with no windows (this hallway), it’s gorgeous. Madeline and I spent our lunchtime there, helping the teachers with a project. She was desperate for a drink from the fountain. She needs about another inch and she can reach it herself.

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.