Keeping with my recent pear theme, I was thinking you just might have some of those little devils left over from the Caramelized Pear & Rosemary Conserve you made after seeing my previous post. So, I’ve got another wonderfully mouth-watering pear dish for you, Honey-Glazed Pear Breakfast Crisp. This really is quite a treat! I’m not kidding. Breakfast will quickly become your favourite meal of the day. It’s very easy to make and you can even prepare the Granola or “Crisp” part ahead of time, so that it comes together even quicker on the morning you wish to serve it. I must say, this granola just barely takes a back seat to the Honey-Glazed Pears in this dish. My husband generally doesn’t even care for Granola and he couldn’t stop sampling it. (“quality control” don’t you know) It’s a bit sweet, nutty, salty and crunchy. YUM! I had a bit left over and ate it sprinkled on top of yogurt in the morning and it was absolutely outstanding.
But then there are the Honey-Glazed Pears. Oh my stars, these are unbelievable! After being gently cooked, these pears are tossed in the pan with warm honey, butter and vanilla and seasoned with cinnamon, cardamom and a hint of salt.
Need I say more?! Combined with the granola crisp it is a match made in heaven. I found this recipe on Spoon With Me. Make sure you take a look at it there. The pictures Jennifer takes are truly gorgeous. She serves her Honey-Glazed Breakfast Crisp with Pomegranate seeds sprinkled over the top. Alas, I had none on hand and served mine with a dollop of vanilla yogurt. Fantastic! I can’t wait to try the Pomegranate seeds next time.
Honey-Glazed Pear Breakfast Crisp
The granola can be made up to three days in advance, and re-crisped in a 275˚ oven for 15 minutes.
Ingredients For the Granola:
- 2 cups rolled oats (not quick cooking)
- 1 cup pecans, roughly chopped
- 1/2 cup ground flax seeds
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons honey
- 2 tablespoons brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Ingredients For the Pears:
- 4 medium pears (ripe, but not overly soft), peeled, halved, cored, and thinly sliced
- 2 to 3 tablespoons mild honey, such as clover, to taste (depending on the sweetness of the pears)
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- a pinch of kosher salt
- vanilla yogurt to top with
Directions For the granola:
Preheat the oven to 300˚F. Combine the oats, ground flax, and pecans in a medium bowl and set aside. Heat a small saucepan over medium heat. When hot, add the butter, honey, brown sugar, vanilla, and salt. Stir and cook until the butter is melted and the sugar has dissolved.
Pour the butter mixture into the medium bowl with the oats. Stir well, until the oats are coated.
Spread the oat mixture onto a large baking sheet. Bake for 15 minutes. Stir, and then cook for an additional 15-30 minutes, or until golden and crisp (note: the granola will continue to crisp as it cools).
Directions For the Pears:
Heat a large frying pan or saucepan over medium-high heat. Add the pears, and cook for 8-10 minutes, stirring occasionally, until the pears release some of their liquid and the edges begin to take on a transparent appearance.
Push the pears to one side of the pan. On the empty side of the pan, melt the butter together with the honey and vanilla extract. Toss to coat the pears in the honey mixture. Sprinkle the cinnamon, cardamom, and salt over the pears and stir to combine.
Scoop some of the granola into small bowls. Top with the pears. Add a dollop of vanilla yogurt. Sprinkle a little more granola over the top.