Ingredients
- 8 round baking (pan)
- 2 orange marmalade
- 2 pears
- 120 ml yogurt
- 14 gr brown sugar
- 10 gr pineapple-orange
- 6 gr orange peel
until well chilled. Cool cooking liquid. Add yogurt to cooled liquid, stirring to combine; refrigerate until ready to serve. Top each pear half with 2 tablespoons yogurt mixture.
