Hood River pears in yogurt sauce are roasted until soft and jammy, dressed with crisp granola made from oats and brown butter. This shelf holds everything needed; the yogurt becomes a dessert at dinner when warmed and concentrated.

Serves 2. 35 minutes, 12 at the stove.

About 450 calories a serving, 10 g protein, 30 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Melt 2 tablespoons of the butter in a small skillet over medium heat, watching until the milk solids turn golden and nutty, about three minutes, then pour into a bowl and let cool slightly.
2. Stir 1/2 cup of rolled oats, 2 tablespoons of brown sugar, and a pinch of salt into the brown butter until coated. Spread on a baking sheet and roast for eight to ten minutes, stirring once halfway through, until the oats are toasted and smell nutty.9 min
3. While the oats toast, pour the entire container of Hood River pear yogurt into a small baking dish. Dot the top with 2 tablespoons of cold butter cut into small pieces, then set the dish in the oven once the granola comes out.
4. Roast the yogurt for twelve to fifteen minutes, until it bubbles at the edges and thickens slightly, with the pear compote sinking and concentrating into the creamy base.13 min
5. Divide the warm yogurt between two bowls and top generously with the granola, letting a few pieces soften in the yogurt while others stay crisp.

Note Swap the oats for roughly chopped almonds or walnuts if you prefer. The yogurt will keep three days refrigerated and tastes good cold with granola stirred in, or warmed gently in a low oven. Serve alongside good bread or crackers for dipping into the warm pear sauce.