ROASTED PEARS

IT'S JANUARY AND PEARS ARE a succulent way to finish a meal. These are so simple to make and they never fail to please. I prefer Bartlett pears for this dish because the flesh is sweet and juicy and the skin won't harden to a crisp as other pears of the season.

Serves 4

Preheat oven to 350º

2 Bartlett pears, halved and cored with stems kept in place

2 tsp. sugar mixed with 1/8 tsp. cinnamon

4 tbs. unsalted butter (1 tbs. for each pear half)

4 tbs. apricot jam

1 container Fage Greek style yogurt with 

cherry jam

Arrange the pears in an ovenproof dish (pyrex, earthenware, etc.). Sprinkle on sugar and cinnamon, place a generous amount of butter in the cavity of each of the pears and top with a tablespoon of apricot jam on each pear.

Place in the oven and roast for about 2 hours. After an hour or so, check on the pears and baste the pears with any juices that have melted and caramelized on the bottom of the dish.

Continue to bake until the apricot is bubbling and the pears have shrunk and browned at the edges.

Let rest for 5 minutes. Arrange the pears on plates and place a dollop of yogurt on top of the pear and spoon out some of the cherry on top of that and serve immediately.