Citrus-Blueberry Granola Baked Pears



  • 2 D'Anjou pears, ripe but firm
  • 8 4-8 fresh orange segments membrane and pith removed
  • 0.25 cup orange marmalade
  • 0.5 cup fresh orange juice
  • 0.25 cup fresh blueberry
  • 0.625 tsp ground cinnamon
  • 0.125 tsp nutmeg
  • 2 Tbsp chopped almonds
  • 0.5 cup granola (no raisins)
  • 16 Ounce 16 ounces Greek yogurt, honey or vanilla


Preheat oven to 375°F. Keeping the stems intact, slice each pear in half lengthwise. Carefully spoon out the core and centers of pears, leaving about a ½ in. thick shell. Place pears, cut-side down, on paper towels to drain any juices. In a small mixing bowl gently combine the granola, almonds, nutmeg, a scant ½ teaspoon cinnamon, and blueberries. Pour orange juice into a 7 by 11-inch baking dish. Spoon the granola-blueberry mixture into each pear, carefully place pears in dish.  Sprinkle the remaining cinnamon over the orange juice and pears.

Place the dish on the center rack of oven and bake until the granola mixture is golden brown and pears are hot and tender, approximately 20-25 minutes. Remove pears to serving plates or bowls. Whisk the marmalade into the juices in the baking dish until combined. Add orange segments, toss to coat. Serve each pear with orange segments and yogurt. Spoon the marmalade syrup over the top.