Hi everyone! Time for another look back in time on The Picky Gourmet Blog. This recipe is probably my all time favorite breakfast recipe. I’ll admit, I am not a morning person. Getting up and fixing a big meal is not something I do often. I joke with my husband that the only time the kitchen is his is weekend mornings, when he makes waffles for us. After that, lunch and dinner is all up to me.
Usually my breakfast is a smoothie or yogurt bowl topped with fruit and granola and whatever good stuff I have on hand. Sometimes I make them pretty, which you may have seen if you follow my Instagram. But a lot of times I just throw it all in a bowl and get it over with. I reserve my creativity for later in the day… when I’m actually awake.
If I am feeling a little more ambitious and having a “treat yourself” kind of day, I refer back to my brown sugar cinnamon baked pears. I wanted to bring this recipe back because it’s so perfect for fall. Served with yogurt and granola, it’s a fantastically sweet start to the day, but this could easily be a great dessert over some vanilla or cinnamon ice cream.
I typically use bartlett or comice pears, but this works with whatever you refer. You can also do this with apples, so if you have a bunch of them laying around after an afternoon of picking, this is perfect for you.
Of course, over the months I’ve tweaked this recipe slightly. Not too much though. Honestly, it’s hard to go wrong when you have fresh fruit, butter, sugar and spices.
Yields 2 servings.
- 2-3 pears (depending on size)
- 2 Tbsp butter
- 1 Tbsp honey
- 1 tsp cinnamon
- 1 Tbsp brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground ginger
- 2 cups greek yogurt or coconut milk yogurt
- 4 Tbsp granola
- 1 Tbsp coconut flakes (optional)
- Preheat oven to 400 degrees
- Peel the pears, cut them in half and remove the cores and seeds. Place them cut side down in a small baking dish or pan lined with parchment paper.
- In a bowl, combine melted butter, honey, cinnamon, brown sugar, vanilla and ginger. Whisk until incorporated.
- Pour the sauce over the pears and bake for 30 minutes until the pears are soft and caramelized.
- Divide the yogurt between two bowls, top with the baked pears and garnish with granola, coconut flakes and extra sauce from the pan.
The only changes are I’ve cut back on the honey for more brown sugar, added ginger and instead of using powdered sugar as a garnish, I use coconut. I’m also really digging coconut milk yogurt lately. It’s got the same tang as Greek yogurt, but its dairy free. I use vanilla flavored yogurt in this recipe for a little extra flavor.
The other great thing about this recipe is it’s quick. The only time consuming part is peeling the fruit, but it shouldn’t take more than 10 minutes to get this in the oven. Then just sit back and wait for your house to start smelling like cinnamon sugar goodness.
So this isn’t a huge departure from my original baked pears, but this is truly one of my favorite recipes. This was posted way back in January, when my blog as just starting, so I want to make sure all the followers I have now get a chance to see this! Especially now that pears (and apples) are everywhere.
Hopefully you are all enjoying autumn and all the wonderful, seasonal treats that come with this time of year. Stay tuned for one more recipe redux post coming this week that will include more than one makeover for a go-to weekday meal!