Easy Mediterranean Roasted Pears with Cardamom Greek Yogurt and Turmeric-Honey Drizzle (vegan, plant-based, gf)
Yield: 8 servings

Asked to prepare dessert for an elegant Mediterranean dinner this fall–and nicely refusing when the host, a dear friend, asked me to bring a cake or pastry–I created this roasted pear dish. Everyone pretty much swooned, and the host agreed with me that other kinds of desserts would have been too much.

The warm tender pears, cool creamy yogurt, glossy drizzle, and crunchy pistachios are a combination made in Mediterranean paradise.

The pears roast a long time, perfect for stirring together the filling and drizzle, chopping the pistachios, and taking a nice autumn cat nap.

4 ripe Anjou or Bartlett pears, halved lengthwise, seeds scooped out with a melon baller or small spoon
3/4 cup strong chai tea (I steep 2 vanilla chai tea bags in 3/4 cup water in microwave)
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Cardamom Greek Yogurt (recipe follows)
Turmeric-Honey Drizzle (recipe follows)
1/4 cup chopped pistachios
Optional garnish: 8 star anise

Preheat oven to 400 degrees. Pour chai and olive oil into 10″ skillet or 9″ round baking dish. Arrange pears, cut side down, stem end facing toward center like spokes. Roast 30 minutes, turn pears cut side up, sprinkle with brown sugar, and cinnamon, and continue baking until soft but holding their shape, about 15-30 minutes (test with the point of a sharp knife inserted into flesh). Serve warm topped with yogurt, drizzle, and pistachios; garnish with star anise if desired.

Note: If made ahead, you can rewarm the pears, covered with foil, in a preheated 300-degree oven for about 15 minutes or so.

Cardamom Greek Yogurt (double if you want lots of filling)
5 ounces Greek vanilla yogurt (I use Silk brand Greek style)
1/8-1/4 teaspoon ground cardamom or to taste

Whisk all together and store, covered, in refrigerator.

Turmeric-Honey Drizzle

Note: If you prefer, you can substitute 5 tablespoons agave nectar plus 1 teaspoon balsamic vinegar and 1/8 teaspoon vanilla extract.

4 tablespoons agave nectar combined
1 tablespoon tamarind syrup (found in international markets)
1 tablespoon white balsamic vinegar reduction
1/4 teaspoon ground turmeric or to taste

Whisk all together and store, covered, at room temperature.