Use feta cheese and garlic to give Yukon Gold mashed potatoes some more flair.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 mini crisps |
Ingredients
- butter for greasing
- 1 ¾ cups diced pears
- 3 tablespoons pomegranate seeds
- 2 tablespoons white sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 4 teaspoons unsalted butter
- 1 tablespoon honey
- 1 teaspoon unsalted butter
- 4 tablespoons quick cooking oats
- 2 tablespoons chopped almonds
- 1 pinch salt
Instructions
- Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer’s instructions.
- Lightly coat the inside of 4 oven-safe ramekins with butter.
- Combine diced pears, pomegranate seeds, sugar, flour, cinnamon, nutmeg, and salt in a bowl and lightly toss together.
- Evenly divide pear mixture among the 4 prepared ramekins and dot each with 1 teaspoon unsalted butter.
- Combine honey and butter for topping in a microwave-safe bowl and microwave on high power until butter melts, about 10 seconds. If butter is not fully melted, add about 5 more seconds. Avoid overheating, as this may cause the butter to splatter the inside of the microwave.
- Stir in oats, almonds, and a pinch of salt. Evenly divide oat mixture amongst the 4 ramekins.
- Set ramekins inside the air fryer basket and air-fry until the topping is browned, 10 to 13 minutes. Cool for about 5 minutes. Serve warm.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 114 mg |
| Sugars | 18 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and fast desert. I used reconstituted freeze-dried pomegranates. I used a regular oven – 370 degrees for 20 minutes for a lightly-toasted topping.