Baked Cardamom Pears And Apricots Recipe

• 1 1/2 Tbsp. butter or possibly margarine
• 1/3 c. regular or possibly quick-cooking rolled oats
• 1/3 c. toasted wheat germ
• 1/3 c. brown sugar - (firmly packed)
• 2 Tbsp. minced almonds
• 1/4 c. honey
• 1 1/2 Tbsp. lemon juice
• 1/2 tsp vanilla
• 1/2 tsp almond extract
• 1/2 tsp grnd cardamom
• 1 c. dry apricots - (abt 6 ounce)
• 4 x hard-ripe pears - (2 to 2 1/4 lbs total) (such as Bosc or possibly Comice
• 1 quart vanilla nonfat frzn yogurt

1. Cut butter into small pcs.
2. In an 8- or possibly 9-inch square pan, mix butter with oats, wheat germ, brown sugar, and almonds.
3. Bake in a 350 degree oven till mix is lightly browned and crisp, 10 to 15 min; stir several times.
4. Let cold.
5. Meanwhile, in a 2- to 3-qt pan, combine honey, lemon juice, vanilla, almond extract, cardamom, apricots, and 2 Tbsp.
6. water.
7. Bring to a boil and remove from heat.
8. Peel, halve, and core pears.
9. Lay pears, cut-side down, in a shallow 2- to 2 1/2-qt casserole.
10. Spoon honey-apricot mix over pears and cover casserole tightly.
11. Bake till pears are tender when pierced, 35 to 40 min.
12. Spoon pears, apricots, and juices equally into wide bowls.
13. Add in scoops of frzn yogurt to each serving and sprinkle with topping.
14. This recipe yields 8 servings.
15. Comments: Make up to 1 day ahead.
16. Let baked fruit cold, then cover and chill.
17. Pack cooled oat topping airtight and keep at room temperature.
18. To reheat fruit, add in 1/4 c. apple juice, cover, and bake in a 325 degree oven till warm, 30 to 35 min.

butter, regular, toasted wheat germ, brown sugar, almonds, honey, lemon juice, vanilla, almond, cardamom, vanilla nonfat

Taken from cookeatshare.com/recipes/baked-cardamom-pears-and-apricots-74162 (may not work)