Asian Pear with Yogurt & Walnuts
They look like perfectly-round brown apples, their light and crisp flavor is reminiscent of starfruit, and they have the texture of a Bosc pear: they’re Asian pears. You’ll probably find them encased in a white Styrofoam netting (meant to cushion them during transit) in the apple-and-pear section of your produce market. Like apples, they hold up well to baking; like traditional pears, they can be poached. They’re also fabulous in smoothies and atop home-made granola. In this case, I opted for an ultra-simple breakfast combination: I topped an Asian pear with a few dollops of Greek yogurt, a drizzling of agave nectar, and some walnuts I had soaked and then baked for extra crunchiness. (See recipe below–preparing them this way makes them taste even richer and more buttery.) Talk about an easy and satisfying breakfast! You could also sprinkle some cinnamon and/or nutmeg on top as a tasty garnish.
Crispy Walnuts (or Pecans)
In a glass bowl, mix 2 cups of nuts with 1 teaspoon of sea salt. Add enough water to cover nuts. Let sit and soak overnight. The next day, drain the nuts and then bake them at about 150-180 degrees F (my oven only goes down to 180) for about 12 to 24 hours. Stir them occasionally to make sure they’re drying out consistently.
Note: this is the kind of recipe that’s best made on a lazy Sunday when you know you’ll be home for most of the day. Feel free to double or triple up on the recipe–the nuts will last for quite some time in the refrigerator if you store them in an air-tight container. They’re great to add to salads and whole-grain breakfasts (i.e., oats, millet, or home-made granolas), to serve with cheese or fruit, or to simply eat out-of-hand as a healthy snack.
Enjoy!
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Tags: asian pear, breakfast, fruit, greek yogurt, pecans, walnuts
