Name: Roasted pears with cinnamon labne
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2
Ingredients: 1/2 cup (140g) low-fat greek yoghurt; 1 herbal lemon tea bag; 1 cup (250ml) boiling water; 2 strips lemon rind; 1 teaspoon honey; 2 small firm pears (360gg), peeled, halved, cored; 1/4 teaspoon ground cinnamon; 2 teaspoon chopped roasted hazelnuts

Roasted pears with cinnamon labne

A sweet and spiced fruity indulgence! Treat yourself to this these tender roasted pears in a lemon herbal tea syrup. Ideal for diabetics.

Serves 2

Prep

10M

Cook

50M

Marinate

24H

Total

Ingredients

1/2 cup (140g) low-fat greek yoghurt

1 herbal lemon tea bag

1 cup (250ml) boiling water

2 strips lemon rind

1 teaspoon honey

2 small firm pears (360gg), peeled, halved, cored

1/4 teaspoon ground cinnamon

2 teaspoon chopped roasted hazelnuts

Method

1.Line a sieve or colander with muslin, place over a large bowl. Spoon yoghurt into muslin; cover with plastic wrap. Refrigerate overnight to drain; discard any liquid.

2.Preheat oven to 200°C.

3.Combine tea bag, the boiling water, rind and half the honey in a small bowl. Stand for 5 minutes. Drain; discard tea bag.

4.Place pears in a medium baking dish; pour over tea mixture. Transfer to oven; roast for 45 minutes, turning every 15 minutes, or until pears are tender.

5.Combine yoghurt, cinnamon and remaining honey in a small bowl.

6.Serve pears with yoghurt mixture; drizzle with any cooking liquid and sprinkle with nuts.

Start this recipe a day ahead. Use a melon baller to core the pears. You can use bought labne in this recipe if you are time poor, just be aware the nutritional count will change; make sure you check the label for the sodium and fat content.
Note

Women's Weekly Food