4 servings
Ingredients
- 4 D’Anjou pears
- 1/2 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Optional toppings: maple pecan granola, Greek yogurt
Directions
Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicon mat.
Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. Core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon.
Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 tablespoons for after the pears are finished baking.
Bake the pears for about 25 minutes, until soft and lightly browned on the edges. Remove from oven and immediately drizzle with remaining maple syrup mixture.
Serve warm with granola and yogurt. Store leftovers in refrigerator for up to 5 days.
Recipe originally found on Sally’s Baking Addiction.
Nicole Flips for Food 