Ingredients

• 1 cup Greek yogurt
• 1/4 cup maple syrup
• scan tablespoon of extra-virgin olive oil
• scant tablespoon of butter
• 2 firm pears, cored and chopped into 1/4-inch THIN bite-sized slices
• 1/2 cup fresh cranberries
• 3 cups cooked wheat berries* (see head notes for alternatives)
• 1/2 cup toasted pecans
• 1/2 cup assorted dried fruits, chopped (I used equal portions of dried persimmons, dates, and crystallized ginger)

Directions

1. Whisk the yogurt and maple syrup together and set aside.
2. In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook for another minute or so - just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat berries to the skillet and toss gently.
3. Turn out onto a platter, or serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.
4. Serves 4-6.
5. *To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they're done is to taste a few. Drain and set aside.