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- 4 D’Anjou pears
- 1/2 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Optional Toppings: granola, Greek yogurt
- Preheat oven to 375°F.
- 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 scoopor melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon– feel free to add more cinnamon if you’d like.
- 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 remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days