Maple roasted pears

  • 45g unsalted butter, melted
  • 80g maple syrup
  • 30g brown sugar
  • 30ml brandy
  • 8 ripe pears, either Anjou,Bartlett, or Comice
  • 40g dried cranberries
  • Fat-free vanilla frozen yoghurt
  • 20g granola
1) Preheat the oven to 190C/Gas 5.

2) In a 33 by 23cm baking dish, combine the butter, maple syrup, brown sugar, and brandy. Peel the pears, halve lengthwise, and remove the seeds with a melon baller or teaspoon. Add the pears to the baking dish and coat with the maple mixture. Arrange the pears cut-side down, and bake until tender, about 50 mins, basting occasionally. Meanwhile, put the cranberries in a small bowl and cover with hot water; set aside until plump. Drain and coarsely chop the cranberries.

3) Transfer the pears to plates. Pour the baking juices into a small bowl, and whisk in 1 or 2 tsp of water to blend into a sauce. Top each pear with a small scoop of frozen yoghurt, and scatter granola and cranberries over the pears. Drizzle the syrup over the top. Serve immediately.

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