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.