Fall is heavily associated with pumpkins and apples but it is also pear season. Like apples, these fruits have a subtle, fresh flavour and light sweetness that really comes through when they are roasted. From there they can be eaten on their own or served over or alongside oatmeal, granola, yogurt, chopped nuts or ice cream, and they’re even good in salads or with roasted chicken or pork. Using fruit as the anchor of a dessert keeps it light and offers some extra nutrients over pastry or cream based options. I like to use roasted fruits like this in place of jams and chutneys because they are really simple to make and the levels of added sugars can be easily controlled. For this version I used maple syrup that becomes rich and caramel-like after baking, along with vanilla bean for some fanciness and an extra layer of flavour.
Pears are a good source of fiber, and have different ranges of vitamins, minerals and antioxidants based on their variety. For roasting, a combination of or just one type can be used but I find that they turn out best when they are just starting to ripen, when they are firm to the touch with a slight give when you press down on them.
Vanilla beans are potent enough to offer a lot of flavour and compliment the maple syrup without overpowering the pears. Make a deep slit down the length of the vanilla bean then scrape all the tiny black seeds out and discard the sheath.
Using a pastry brush to spread the maple mixture will ensure that the whole pears get fully coated and the excess can pool where the pit was cut out so that it doesn’t go to waste.
- 6 pears, halved and pitted (melon ballers work really well for getting the seeds out)
- ¼ cup maple syrup
- 1 vanilla bean
- Preheat oven to 400°. Mix together the maple syrup and vanilla and set aside with a pastry brush handy. Cut out the pear seeds and stem, working quickly so they don't brown and lay them out on a parchment paper lined baking sheet. Pick the pears up one by one and use the pastry brush to brush the maple mixture all over. Bake for 30-35 minutes, until the skin starts to shrivel a bit and a fork inserts easily all the way through the thickest part of the pears. Leftovers can be refrigerated for a few days.
When served warm they gently melt ice cream (coconut based is a really good non-dairy option) for a really decadent tasting dessert.
Although they are good enough to eat alone.
For a healthier topping than ice cream, chopped nuts and a dusting of cinnamon offer some protein, healthy fats and anti-inflammatory powers.