Ingredients
4pearsD’Anjou pears,(aka Anjou pears)
½cuppure maple syrup
¼tspground cinnamon
1tsppure vanilla extract
maple pecan granola
Greek yogurt
Preparation
Preheat oven to 375 degrees F. I desired, line a baking sheet with parchment or a silicone baking 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.
Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds.
Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon to taste.
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 pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with the remaining maple syrup mixture.
Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.
