This recipe is perfect for the holidays, it’s great after a rich dinner and makes a yummy brunch dish too. We serve it with fresh made whipped cream for the added creamy touch (and dramatic plating). It’s simple, elegant and flavourful, plus most of the ingredients are in your pantry already! Bonus!
Keep it Simple Roasted Pears
4 Pears – we recommend organic Anjou pears
125ml Real Canadian Maple Syrup
1tsp Vanilla Extract
Ground Cinnamon TIP: Pumpkin Spice would also be delicious
Nuts – our favourite is pecans
- Preheat oven to 350F
- Slice Pears in half, leaving the stem on for presentation. Using a melon baller or teaspoon, scoop out the core of the pears. TIP: slice a bit off the round end of the pear halves so they sit flat in the pan
- Line a baking dish with parchment paper for easy clean up. Place the pears, middles up, in the baking dish.
- Sprinkle the pears with cinnamon. Top the pears with granola and nuts – make sure to fill the cores with extra toppings.
- Mix together the syrup and vanilla. TIP: do this step right in a large measuring cup for easy pouring
- Pour ¾ of the syrup mixture over the pears. Reserve the rest of the syrup.
- Bake for 35 – 40 minutes until fork tender.
- Pour the remaining syrup mixture over the roasted pears. Enjoy!
Fresh Made Whipped Cream
250ml Heavy Cream TIP: use lactose-free cream instead, so all guests can enjoy
2 Tbsp Icing Sugar
splash of Vanilla Extract (optional)
- Pop a metal mixing bowl and whisk/beater paddles into the freezer, for at least 20 minutes prior to use.
- Add the cream, sugar and vanilla to the cold metal mixing bowl. Whisk/beat until stiff peaks form. Do not over mix. TIP: Use a cold mason jar instead of a whisk, and shake shake shake it up! This will serve as your storage container as well
- The whipped cream will last all day in an airtight container. If needed, whisk quickly for a few seconds to help it perk back up before serving. Enjoy!
TWIST TIP: To take this recipe from classic to daring, remix the ingredients by using honey, thyme and gorgonzola instead. Yum!