Grapefruit Roasted Pears with Ricotta and Pistachios is a simple but delicious snack, breakfast, or even dessert! After you try it you’ll want to make it every single day. And guess what? It’s so easy that you can!
How is everyone enjoying Spring break? We have had beautiful days here. We have gone to the park and the kids have played outdoors a lot more. Unfortunately, we couldn’t go away, but we have done our best so the kids enjoy these days.
Talking of vacations! We booked our summer vacation already. I’m so excited. I can’t wait to enjoy a few days at the best Kenny Chesney style: No shoes No shirt No problem!! ♪♪♪♪ hahaha.
But now that I’m thinking that the summer is fast approaching it makes me so stressed!! Why? Well… I have not lost the weight I was supposed to lose the first quarter of the year. So here I am, actually heavier than I was at the beginning of the year.
I can’t keep procrastinating in starting my weight loss journey!
So I decided to eat pistachios…
Did you know that Pistachios are one of the lowest-calorie snack nuts? In fact, for every one-ounce serving, pistachios offer about 49 nuts per serving; peanuts offer just 28, cashews offer just 18, walnuts 14 halves, and 23 almonds in the same 30g serving. Pistachios are known as the “Skinny Nut™” for a reason!
To pair my super green and crunchy pistachios I prepared a very healthy snack: Grapefruit Roasted Pears with Ricotta. The combination of the sweetness of the pears and the tanginess of the grapefruit is heavenly.
I used pink grapefruit because the red one is a little too bitter for my taste, but you can use whatever you like. If you don’t like grapefruit, like my husband, you can use orange instead.
These roasted pears can be an excellent option for breakfast too, just substitute the ricotta for Greek yogurt, add some granola and pistachios and you’ll be all set to start off your day with the right foot.
- 1/3 cup grapefruit juice (pink or white)
- 1 tablespoon fresh lemon juice
- 1/3 cup firmly packed dark brown sugar
- 1 tablespoon unsalted butter
- 2 - 3 firm Bosc pears, peeled, halved, and cored
- 2 cups ricotta
- 1/2 cup pistachios
- Preheat the oven to 400º F.
- Arrange the pears cut side up in a baking dish or an iron cast skillet.
- In a small saucepan over medium-high heat whisk the grapefruit juice, lemon juice, and sugar until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears.
- Bake for 30 – 35 minutes, or until the pears are tender-crisp and beginning to brown, basting occasionally with the juices. Remove from the oven and let cool slightly.
- Serve warm with a good dollop of ricotta, Greek yogurt, or ice cream, sprinkle pistachios and drizzle with the pan juices.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.