Triple Pear Parfait

Makes 8 Servings

INGREDIENTS

  • Pear Granola
  • Pear Yogurt
  • 20 Pacific Northwest Canned Pears, halves, drained, halved
  • METHOD

    In the bottom of a 2 cup parfait dish, place 1 cup of pear yogurt. (Be careful not get any yogurt on the sides of the dish, you want each layer of this delicious parfait to show through.) Take 5 pear quarters and stand them up in the pear yogurt, 1 pear quarter in each corner of the dish and 1 stuck in the middle. Carefully sprinkle 1/2 cup of the pear granola over the top of the pears sticking up out of the parfait dish. Garnish with sliced almonds and craisins.
    PEAR GRANOLA
    3-1/2 cups oats (not quick cooking)
    1 cup raw sunflower seeds
    1 cup chopped almonds
    1/4 cup brown sugar
    2 tsp. of cinnamon
    1/4 tsp. allspice
    1/2 tsp. salt
    1 cup Pacific Northwest Canned Pears, halves, drained, crushed
    1-1/2 Tbsp. honey
    1 tsp. vanilla extract
    1 Tbsp. olive oil

    Preheat the oven to 300°. In a large bowl, mix together oats, sunflower seeds, chopped almonds, brown sugar, cinnamon, allspice, and salt. In a separate bowl mix together the crushed pears, honey, vanilla extract, and olive oil. Pour the wet mixture over the dry mixture and combine well, you may have to use your hands. Spread evenly over a parchment lined baking sheet. Bake the granola for about 1 to 1-1/2 hours, stirring every 10 minutes, until the granola is golden brown. (Baking time for granola may vary from oven to oven, so use your judgment.) Remove from the oven and cool completely. You will have extra granola after making the parfaits; you can store it in an airtight container for up to a month.

    PEAR YOGURT
    5 cups vanilla yogurt
    1 cup Pacific Northwest Canned Pears, diced, drained
    In a bowl mix the vanilla yogurt and the diced pears together.

    Bryan Ehrenholm
    Chef
    Manteca Unified School District (CA)