Ingredients

4 Anjou or Bosc pears

1/2 cup of dried black mission figs

1 1/2 cups of yogurt cheese or strained yogurt (either made by straining the yogurt overnight or purchasing Greek strained yogurt and discarding any water)

1/2 tsp. of cinnamon

honey (as a garnish)

finely crushed walnuts (as a garnish)

Preparation

  1. Stem the figs and cut them into eighths.
  2. Chop the figs in the food processor or hand blender. Slowly add the yogurt cheese to help the food processor break up the figs. If using a high quality food processor, simply add all of the yogurt and puree until smooth.
  3. Add the cinnamon. This puree can be stored in the refrigerator for up to 24 hours.
  4. Destem, halve, and core the pears. Place a large dollop of the puree on top of each half. Drizzle with some honey and top with finely crushed walnuts. The fig puree can also be used as a fruit dip.