Of which 31 g sugars and 0.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (pear) · Calcium (yogurt)
Allergens milk, tree nuts
Honey ginger baked pears
Soft pear, honey and ginger, with Greek yogurt for creaminess.
Ingredients
- 2 firm pears, Rocha or Conference (300 g / 10½ oz)
- 2 tbsp honey (30 g / 1 oz)
- 1 tsp fresh ginger, grated (2 g)
- ½ tsp ground cinnamon (1 g)
- 1 tsp fresh lemon juice (5 g)
- 120 g (4 oz) plain Greek yogurt — to serve
- chopped walnuts or granola, to taste — optional
Method
- Wash the pears, halve them lengthwise and scoop out the cores with a small spoon. Leave the skin on — it adds fiber.
- In a small bowl, mix the honey, grated ginger, cinnamon and lemon juice.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Quick & Easy”. The English edition is coming soon.
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