Breakfast Re-imagined & Our first Recipe share!

Breakfast_Blog_PhotoHere is our #1 requested recipe!

Baked Pear Streusel

Serves 8

1 cup Quick Cooking Oats
½ cup Brown Sugar, firmly packed
2 Tablespoons All-Purpose Flour
½ Teaspoon Ground Allspice
½ Teaspoon of Cinnamon
6 Tablespoons Unsalted Butter
¼ cup almonds chopped

Combine oats, brown sugar, flour and allspice. Cut in butter until mixture is crumbly – Stir in nuts – Cover and chill

4 Firm Bosc or Bartlet Pears
Cut in half lengthwise and scoop out seeds and stem

8 ounces Plain Yogurt
1 Tablespoon Honey
In small bowl, combine Yogurt and Honey – Cover and chill

Heat oven to 350
Line Baking Sheet with Parchment Paper to prevent sticking

• Place pears cut side down on baking sheet and bake 30 minutes or until pears start to soften
• Turn pears over, place in baking dish, spoon oat mixture over pears
• Bake 30 minutes (or until soft) until topping is light golden brown
• Allow the pears to cool
• Plate pears (The photo will give you an idea but be creative!)
• Spoon the Blueberry Compote (recipe below) on 1/3 of the Baked Pear and drizzle the Yogurt Sauce in a crisscross pattern over the pear
• Serve Warm…

Blueberry Compote

1 Tablespoon of Corn Starch
½ Cup of Water
¼ Cup of Orange Juice
1 Cup of Frozen Blueberries
¼ Cup of Sugar

• Combine Water and Corn Starch over medium heat it until thickens
• Add Orange Juice
• Bring to a simmer and add fresh or frozen Blueberries and Sugar
• Simmer until the pour thickens and reduces slightly
• Keep warm until ready to use

If you love this recipe, there are many more in the Cedar House Inn Breakfast Re-Imagined cookbook. Click here to order your copy.