Ginger-Almond Pears (Gluten Free)

 

1 1/2

cups sugar

1 1/2

cups water

1/3

cup chopped crystallized ginger

2

tablespoons lemon juice

1/8

teaspoon almond extract

4

Anjou pears, peeled, cut in half lengthwise and cored

1/4

cup sliced almonds

4

teaspoons sugar

1

cup vanilla frozen yogurt

• 1 In 4-quart Dutch oven, mix 1 1/2 cups sugar, the water, ginger and lemon juice. Heat to boiling over medium-high heat. Boil 2 minutes, stirring occasionally, until sugar is melted. Stir in almond extract. Add pear halves; cover and return to boiling. Reduce heat; simmer covered 8 to 10 minutes or until pears are tender when pierced with tip of knife. Remove pears from liquid, using slotted spoon, to bowl; cover and refrigerate until serving.
• 2 Boil remaining pear liquid over high heat 8 to 10 minutes, stirring occasionally, until slightly thickened and syrupy. Cool 30 to 40 minutes or until warm. Refrigerate 2 hours or until serving.
• 3 Meanwhile, in 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown. Sprinkle 4 teaspoons sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
• 4 Place pear halves, cut sides up, in individual dessert bowls. (If desired, cut thin slice from rounded side of each pear half so that it won't roll around in bowl.)
• 5 Place small scoop (about 2 tablespoons) frozen yogurt in center of each pear half. Spoon syrup over top. Sprinkle with almonds.