Post sponsored by California Pear. See below for more details.
One of my favorite things is to make a breakfast that feels like it could easily double as dessert without being heavy on the sweetness. For example, I could eat these pan-fried pears everyday. They provide the perfect example when I want something sweet for breakfast but don’t want to reach for a doughnut or chocolate croissant. It’s also my way of eating a yogurt bowl where the ratio is 75% topping and 25% yogurt.
The einkorn and the pears really form the core of this recipe. I love using pears because their sweetness allows for minimally added sweetener (which is a big deal when using plain yogurt!) Also, by using a pear that holds up well to heat, like the Bosc variety, it’s a beautiful and easy presentation. Best of all, the pears are high in fiber and carbohydrates which pairs perfect with the protein count of the yogurt and fiber/protein in the einkorn. It’s such a great way to start the day!
I’m excited to be teaming up with Raley’s and California Pear for this recipe. Raley’s is a Sacramento-based grocery store that I love because I have two stores within 5 minutes of my house. Also, I know that I can have my groceries delivered from a local company (super helpful when you have a toddler who isn’t always keen on running errands!)
Vegan: Drop the honey for maple syrup, the ghee for a neutral high-heat oil, and the yogurt for your favorite almond or soy yogurt.
Nuts/Seeds: As I mention in the recipe for the crunch, you can use a variety of nuts or seeds. Try almond slivers, crushed walnuts, or hazelnut pieces.
Pear Varieties: Use varieties that keep their crispness when cooked.
Now that we are firmly in California pear season, most varieties are hitting the supermarket shelves. I love all the different varieties but I tend to gravitate towards the varieties that hold a bit of their firmness when introduced to heat, like Bosc pears! A few other ways to enjoy the different varieties of pears:
2 bosc or other firm variety of pear
2 tablespoons ghee
2 teaspoons honey
½ teaspoon minced ginger
1 cup cooked einkorn or spelt berries
1 cup yogurt
- Cut the pear into quarters and cut out the core/seeds. Cut each quarter in half. Place a large skillet over medium heat and add the ghee and honey. Once the ghee has melted and coated the bottom of the pan, add the pears cut-side down.
- Cook the pears until golden, turn to the other cut-side, and cook again until that side is golden. Stir in the ginger and cook for a minute more. Finally, add the einkorn. Cook for another minute or two; or slightly longer if using leftover einkorn.
- Spoon the yogurt into two bowls and top with the pears and a hefty sprinkle of the sunflower crunch.
Disclosure: This recipe was created in partnership with California Pears. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.1