This fruit laden dessert is easy to put together and can be made in minutes. It’s a beautifully mouth watering presentation and qualifies as an ode to spring in any one’s cookbook. USA pears are available through the spring, making it a perfect accompaniment to strawberries, tangy pineapple and fluffy angel food cake.
2 pared, cored, and thinly sliced Anjou or Bosc USA pears
2 tablespoons lemon juice
2 cups coarsely chopped strawberries
2 tablespoons almond-flavored liqueur, optional*
2 tablespoons orange juice
2 tablespoons honey
½ 9 inch angel food cake, cut to 1-inch cubes
3 cups vanilla or lemon flavored yogurt
1 cup diced fresh or canned pineapple, drained
Garnish: pear slices and mint sprigs
Toss pears in lemon juice and strawberries in liqueur. Combine orange juice and honey, mix well. Layer a deep 2 to 2½-quart glass bowl in the following order: 1/3 of cake sprinkled with 1 tablespoon orange juice mixture, 1 cup yogurt, 1 cup pear slices, 1 cup strawberries, and ½ cup pineapple; repeat. Layer remaining cake, sprinkle with remaining orange juice mixture and spread 1 cup yogurt over the top. Cover with plastic wrap and refrigerate 1 to 4 hours before serving. Garnish with pear slices and mint just before serving.
One-half teaspoon almond extract may be substituted.