Serves 4
INGREDIENTS
4 ripe pears
juice of 1 lemon
100g unsalted butter, melted, plus extra for brushing
150ml maple syrup
1 teaspoon ground cinnamon
1 tablespoon hazelnuts, finely chopped
100g porridge oats
2 tablespoons golden raisins
METHOD
Preheat the oven to 200°C/gas mark 6.
Peel the pears and cut them in half lengthways. Using a teaspoon or melon baller, scoop out the cores. Lightly toss the pear halves in the lemon juice to prevent them from browning, then set aside.
Put the melted butter, maple syrup, cinnamon and hazelnuts in a saucepan over a low heat. Stir until the mixture comes together. Add the pears to the liquid, two halves at a time, and toss lightly to coat. Transfer the pears to a baking tin, cut-side up.
Place the oats and golden raisins in a bowl and pour over the remaining butter and maple syrup mixture from the saucepan. Mix together well.
Generously stuff the cavities of the pears with the oat mixture and bake for 20 minutes or until the pears are tender and the oat mixture is browned.
Serve with whipped cream, mascarpone or vanilla ice cream.
