Simple Maple Vanilla Baked Pears Recipes

SIMPLE MAPLE VANILLA BAKED PEARS RECIPE

Steps:

• 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.

EASY MAPLE CINNAMON VANILLA BAKED PEARS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly grease a cast iron skillet with coconut oil or avocado oil.
• If desired you can peel your pears. Slice each pear in half vertically through the stem. Use a teaspoon to scoop out the seeds. You can leave the stem on for presentation if desired. Set aside.
• In a small glass whisk together the maple syrup, cinnamon, vanilla and almond extract (if using). Lightly brush all parts of each pear half with this mixture.
• Place the pears cut side down in the greased skillet. Bake for 20 minutes.
• Use tongs to flip the pears so the cut side is facing up. Bake an additional 10 minutes.
• Remove from oven and drizzle any leftover maple glaze overtop the pears. Serve hot or warm overtop vegan vanilla yogurt (I love Culina brand) or alongside vegan vanilla ice cream. Top with chopped homemade candied pecans or homemade cinnamon-vanilla granola. Serve with coconut whipped cream if desired.
• Store leftover baked pear separate from the garnishes. Place the pears in an airtight container once they have fully cooled to room temperature. Refrigerate for up to 4 days. Reheat in the microwave or oven.