4 super simple ingredients maple vanilla roasted pears are cooked until it is warm and softly, completely infused with maple and vanilla, and topped with crunchy granola.
About my maple vanilla roasted pears-you should try it! This is a dessert that seems thrown together and elegant on the table in under 30 minutes. All You do is whisk maple syrup and vanilla extract together, Drizzle more pears, sprinkle with cinnamon, and bake. When they come out of the oven you can go a little crazy with toppings. Here I have them topped with maple syrup/other vanilla, a little crunchy granola, yogurt and a dollop of Greece.
- 4 D’Anjou pears (aka Anjou pears)
- 1/2 cup (120ml) pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- optional toppings: maple pecan granola, Greek yogurt
- Preheat the oven to 375 ° F (190 ° C). I didn’t line my baking dish when I made this, but you really can with parchment or silicone baking mats.
- Split PEAR, then cut a small piece off the bottom so the pears sit flat when placed upright on a baking sheet. See the video above for a visual. Use a large or medium sized cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on a baking sheet. Sprinkle evenly with cinnamon-feel free to add other cinnamon if you want.
- Whisk maple syrup and vanilla extract together in a small bowl. Drizzle most of that whole pears, do about 2 tablespoons PEAR to finish baking.
- Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle the mixture with the remaining maple syrup. Serve warm with granola and yogurt. Store leftovers in the refrigerator up to 5 days.
- Make the front end: the best pears baked right before they are served, but you can bake them completely and refrigerate up to 5 days. Then, warm it back in the oven for 10 minutes and top with the remaining maple syrup, granola and yogurt mixture just before serving.