These baked pears have all the warm, sweet cinnamon flavour you expect from a Thanksgiving dessert—and they’re a snap to prepare. The lovely, soft, juicy texture of pears combines perfectly with the crunch of granola, which is packed with fibre, protein-rich chia and hemp, and a sprinkling of antioxidant-filled cacao nibs. Great as is or topped with a spoonful of natural yogurt.
Pear pro tips
To help pear halves lie flat on baking surface, slice off a thin piece of each on its backside before placing in dish. To prep in advance, mix oil and honey together and reserve; you can also combine dry ingredients separately so they can be mixed together just before baking.
The pre-portioned nature of this dish makes it easy for guests to help themselves, and it can take the pressure off you when it’s time to serve. If you’re serving buffet style, use an oven-to-table casserole. For a more formal presentation, serve pears on individual plates topped with natural yogurt.
Preheat oven to 350 F (175 C).
In small bowl, whisk together olive oil, honey, vanilla, and 1/4 tsp (1 mL) cinnamon.
In medium-sized bowl, combine oats, chia, hemp, almonds, cacao nibs, and salt. Make a well in centre of oat mixture and pour in honey-oil mixture. Stir until well combined.
Wash pears and split each down the middle so you have 12 halves. With small cookie scoop or melon baller, scoop out core of each pear. Sprinkle pear halves with remaining 1/4 tsp (1 mL) cinnamon. Fill each pear half with about 2 heaping Tbsp (30 mL) granola mixture.
Brush baking tin or casserole dish with olive oil and arrange pear halves inside. Bake for 20 minutes or until the pears are soft and granola is golden. Allow to cool slightly and serve.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.