2 medium pears (Bartlett or Anjou pears)

½ cup apple juice

1 cup water

1 teaspoon honey

3 6-ounce containers low-fat vanilla yogurt

½ cup low-fat granola

Mint leaves, optional

Preheat oven to 375 degrees.

Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in shallow baking dish just large enough to hold them. Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.

While pears are baking, place granola in shallow baking pan or pie plate and toast in oven 10 minutes; set aside. When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about ¼ cup of syrup remains; set aside to cool.

Line colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.

Recommended pairing: Guatemala Antigua, an elegant and complex coffee that has a subtle cocoa powder texture and soft spice flavor with light acidity.