Cinnamon Baked Pears
Not sure how to use up the pears in your Oddbox this week? These cinnamon maple baked pears are a warm, comforting treat, drizzled with a buttery maple glaze. Serve with creamy Greek yoghurt for the perfect post-dinner sweet treat.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
3 pears (use 4 if small)
2 tbsp maple syrup
2 tbsp salted butter (melted)
1 tsp ground cinnamon
1 tsp vanilla paste
For serving:
4 tbsp Greek yoghurt
30 g pecan nuts
Recipe:
Preheat the oven: Preheat your oven to 200C/180C fan/gas mark 6. Lightly grease a baking dish or line it with baking paper.
Prepare the pears: Wash the pears under cold water, cut them in half lengthways and scoop out the core and pips with a small spoon. Arrange the pear halves cut-side up in the baking dish.
Make the cinnamon-maple glaze: In a small bowl, mix the melted butter, maple syrup, ground cinnamon and vanilla extract until combined.
Coat the pears: Drizzle the cinnamon-maple mixture evenly over the pear halves, making sure each one is well coated. You may want to get in there with clean hands to evenly spread the mixture.
Bake until tender: Place the dish in the oven and bake for 20-25 minutes, or until the pears are soft and tender when pierced with a fork. Halfway through cooking, spoon some of the buttery maple juices over the pears to keep them moist and flavourful.
Prepare the toppings: Roughly chop the pecans. If desired, toast them in a dry frying pan over a medium heat for 2 minutes until fragrant.
Serve: Divide the warm baked pears between two plates. Add two tablespoons of Greek yoghurt to each serving, sprinkle with the chopped pecans and drizzle over any remaining cinnamon-maple juices from the baking dish.
How to store
Allow the baked pears to cool completely, then store them in an airtight container in the fridge for up to 3 days. Keep the yoghurt and chopped pecans separate until serving to maintain their freshness and crunch. Reheat the pears in the microwave for or in the oven until warmed through. You can also enjoy them cold straight from the fridge.
