A quick, sugar free dessert served with yoghurt – rather than the traditional full-fat Mascarpone cream cheese.
Serves 4 people
Method
1. Preheat the oven to 200oC
2. Zest the orange and add the zest to the yoghurt.
3. Squeeze the orange into a bowl and add the spices and crushed thyme and put the juice aside.
4. Cut the pears in half, scoop out the pips with a spoon leaving a hollow in each half.
5. Place the pears on a baking tray, dot with butter and pour half of the orange juice over the pears.
6. Bake for 10 minutes.
7. Place the nuts on a baking tray, pour the remaining orange juice over them and grill under a medium heat for 2 minutes or until toasted. (Be careful as these can easily burn)
8. To serve: fill the pears with yoghurt and sprinkle with Hazelnuts.
Ingredients
- 4 ripe dessert pears
- 100 grams chopped hazelnuts
- 1 large orange
- 300 grams natural yoghurt
- 1 teaspoon(s) fresh Thyme
- 1 tablespoon(s) butter
- 0.25 teaspoon(s) mixed spice
