Roasted pears with cinnamon labne

A sweet and spiced fruity indulgence! Treat yourself to this these tender roasted pears in a lemon herbal tea syrup. Ideal for diabetics.

  • 10 mins preparation
  • 50 mins cooking
  • 24 hrs marinating
  • Serves 2
  • Print


Roasted pears with cinnamon labne
  • 1/2 cup (140g) low-fat greek yoghurt
  • 1 herbal lemon tea bag
  • 1 cup (250ml) boiling water
  • 2 strips lemon rind
  • 1 teaspoon honey
  • 2 small firm pears (360gg), peeled, halved, cored
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoon chopped roasted hazelnuts


Roasted pears with cinnamon labne
  • 1
    Line a sieve or colander with muslin, place over a large bowl. Spoon yoghurt into muslin; cover with plastic wrap. Refrigerate overnight to drain; discard any liquid.
  • 2
    Preheat oven to 200°C.
  • 3
    Combine tea bag, the boiling water, rind and half the honey in a small bowl. Stand for 5 minutes. Drain; discard tea bag.
  • 4
    Place pears in a medium baking dish; pour over tea mixture. Transfer to oven; roast for 45 minutes, turning every 15 minutes, or until pears are tender.
  • 5
    Combine yoghurt, cinnamon and remaining honey in a small bowl.
  • 6
    Serve pears with yoghurt mixture; drizzle with any cooking liquid and sprinkle with nuts.


Start this recipe a day ahead. Use a melon baller to core the pears. You can use bought labne in this recipe if you are time poor, just be aware the nutritional count will change; make sure you check the label for the sodium and fat content.

More From Women's Weekly Food