1/3 C. water

1/3 C. firmly packed dark brown sugar

2 T. unsalted butter, cut into small chunks

3 firm Bosc pears, peeled, halved, cored (about 1 pound)

1 vanilla bean

1 17.6oz (2 C.) Greek yogurt

Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Add the water into the dish and sprinkle sugar, butter and scraped vanilla bean on top of the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35-40 minutes. Let cool on a cooling rack. When the baking dish has cool down, cover with saran wrap and place in the fridge to chill for at least half an hour, or up to a day. Using a blender, process the roasted pears, with its juice and the yogurt until smooth. Transfer to the freezer bowl of your ice cream machine and freeze according to the manufacturer’s instructions.