Our simple maple and cinnamon baked pears are cooked until warm and soft and beautifully infused with maple and vanilla, and then generously topped with our Tonka, Coconut, Cashew, Vanilla granola.
- 4 D’Anjou pears
- 1/2 cup (120ml) maple syrup
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 teaspoons Tonka, Coconut, Cashew, Vanilla granola
- optional extra Greek yogurt, crème anglaise or ice cream.
Instructions
- Preheat oven to 375°F (190°C).
- Cut pears in half, then cut a small slither off the underside so the pears sit flat when placed upright on a non stick baking sheet.
- Cut out the seeds.
- Arrange pears, facing up, on the baking sheet. Sprinkle evenly with the cinnamon.
- Whisk the maple syrup and vanilla extract together in a small bowl and then drizzle most of it all over the pears, reserving about 2 tablespoons for after the pears are finished baking.
- Bake pears for about 20 minutes until soft and lightly browned on the edges.
- Remove from the oven and add the granola on top and return to the oven for a further 5 minutes.
- Remove from the oven and immediately drizzle with remaining maple syrup mixture.
- Serve warm with optional Greek yogurt, crème anglaise or ice cream. Store leftovers in the refrigerator for up to 5 days.
