1 orange 1 T. walnuts, finely chopped 2/3 C. apricot nectar, for yogurt mixture 1/2 C. walnuts 1 1/2 tsp. honey 1/2 C. plain non-fat yogurt or sour cream 3 medium ripe pears
WALNUT PUREE: In food processor or blender, puree 1/2 cup walnuts with honey and 2 tablespoons orange juice squeezed from orange that the peel came from. Set aside or refrigerate.
APRICOT SAUCE: In mixing bowl, combine yogurt with 2/3 cup of apricot nectar. Set aside or refrigerate.
PEARS: Halve and core pears (use small melon baller). Leave skins on pears. With cut side facing down, cut pears into thin slices so that the slices remaining attached to the stem end. Fan out pear halves and brush lightly with yogurt mixture. Place pear fans cut side down, in a non-stick skillet. Sear pears over high heat until edges are slightly charred; set aside. Place approximately 1/8 cup apricot-yogurt mixture on center of each serving plate. Spoon 1 tablespoon walnut mixture in hollow of each pear. Arrange pears on top of yogurt sauce. Sprinkle with chopped walnuts and drizzle with honey. Serves 6.