Once we move out of the summer months, it becomes a bit of a challenge to find fresh fruit to serve with breakfast in the mornings. We love pears in the autumn as they are so versatile and readily available too. We have tried a couple of different recipes to make use of pears, and finally created this one. It brings together those fall flavors with the cinnamon with the freshness of the lemon and is so easy to prepare. Our guests have been asking for the recipe so we share it here!
- 4 Bartlett pears, ripe but firm
- 1/4 Cup light brown sugar
- 1/4 Cup honey
- Zest and juice from one lemon
- 1/8 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 4 Tablespoons butter, plus more for greasing baking dish
Preheat oven to 375F
Generously butter a 9 x 13 glass baking dish.
Wash pears. Cut in half. Using a melon baller, scoop out the seedy section, leaving an indentation in the pear. The core should also be cut away leading up to the stem if it is very woody. Lay pears cut side down in the buttered baking dish.
In a small bowl, combine the brown sugar, honey, lemon juice and zest and the spices. Mix well and pour over the pears.
Dot the pears with the 4 tablespoons of butter.
Bake the pears 15 minutes (or until tender when checked with a sharp knife tip), basting with the juices a couple of times. Turn over so cut sides are up and bake a further 5 minutes.
At this stage, pears can be cooled and stored in the pan in the refrigerator for several hours or up to overnight. To reheat, put pears in a 375F oven for 15 minutes.
Remove pears from pan onto serving plates to cool.
We serve with a dollop of plain Greek Yogurt and then drizzle a tablespoon of the warm (not hot) syrup over the top. Sprinkle with some granola and serve.