2 large ripe pears, such as Bosc or Anjou, slightly firm to the touch
3 tablespoons granulated stevia extract, or to taste
1 tablespoon dried lavender
2 blossoms dried hibiscus
1 chamomile tea bag
1/2 cup loosely packed fresh mint leaves
Peel, halve and core pears using a melon baller to scoop out seeds.
In large pot, combine 3 cups water, sweetener, lavender, hibiscus, chamomile tea and mint. Bring to a boil over medium-high heat, then reduce heat to medium-low. Add pears and simmer until you can easily pierce pears with the tip of a knife, about 20 minutes.
To serve, transfer pear halves to 4 individual bowls and ladle some of the cooking liquid over the top.
Juice of 1 lemon
1/3 cup unsweetened shredded coconut
2 tablespoons graham cracker crumbs
1/2 cup Grape-Nuts or granola cereal
1 tablespoon granulated stevia extract, or to taste
1teaspoon ground cinnamon
2 ripe pears, such as Anjou or Bosc, slightly firm to the touch
3 cups 2% plain Greek yogurt
In medium bowl, combine lemon juice, coconut, graham cracker crumbs, cereal, sweetener and cinnamon.
Peel, core and finely chop pears.
Spoon yogurt into 4 bowls and top with fruit and coconut mixture, or sprinkle directly onto each individual container of yogurt.