Healthy Eating
  • Southeast Wisconsin
  • June 2012
Written by  Shana Conradt

Feta and Pecan Stuffed Bosc Pear


4 pecan halves chopped

1 T. chopped dried apricots

½ T. butter, melted

½ t. + ½ T. brown sugar

2 T. no-sugar-added apple juice

1⁄8 t. almond extract

1 T. honey

1 Bosc pear

1 oz. reduced-fat feta cheese


  1. Preheat oven to 350 degrees.
  2. Prepare ingredients: Chop pecans and dried apricots, and melt butter in microwave. Set each aside individually.
  3. Toss pecans in melted butter and ½ teaspoon brown sugar.
  4. Place sugared pecans on baking sheet and bake for 5 minutes. Set aside to cool.
  5. Whisk together apple juice, almond extract, honey and remaining brown sugar in sauté pan.
  6. Cut pear in half and remove core.
  7. Place pear halves flesh side down, cover pan and cook over medium heat for 5 minutes.
  8. Add chopped apricots to pan and cook for 1 minute.
  9. Transfer pears from pan to serving plate, leaving juice-and-apricot mixture behind.
  10. Crumble feta over pears.
  11. Pour remaining liquid and apricots over pears.
  12. Top with pecans. 

Nutrition Facts (per serving):

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Serves 4

Calories 120

Total Fat 4.6g

Total Carbohydrates 16.7g

Protein 3.5g

Shana Conradt is co-founder, developer and nutrition specialist for She is the author of “Getting Fit With Food: 101 Healthy Eating Recipes.” She was the founding partner of Ellipse Fitness/Ellipse Management Company; the co-founder of Livewell Yoga and personal trainer for Kristin Steede, a contestant on Season 7 of NBC’s The Biggest Loser. Shana Conradt has been a fitness instructor, weight loss consultant, teacher, educator, counselor and competitive athlete for more than 15 years.

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