Recipe Redux: Brown Sugar Cinnamon Baked Pears

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.


This is the smell of fall right here

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)
  1. Preheat oven to 400 degrees
  2. 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.
  3. In a bowl, combine melted butter, honey, cinnamon, brown sugar, vanilla and ginger. Whisk until incorporated.
  4. Pour the sauce over the pears and bake for 30 minutes until the pears are soft and caramelized.
  5. 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!

We All Scream For Banana Ice Cream

I’ve mentioned before, summer is here and I am obsessed with fruits. I’ve been using them in all types of dishes. When I have a lot leftover, I freeze them to keep for smoothies and such. Actually, my go-to morning meal is a smoothie bowl topped with fresh fruit and things like shaved coconut, granola and flaxseed. I love posting my breakfast creations on Instagram, they are some of my most popular pics.

Be sure to follow @thepickygourmet!

This past week my husband was out of town and I ended up buying a little more than I needed for the week. Long story short, I had a lot of bananas I knew I wasn’t going to be able to eat and were starting to brown. So I peeled them and froze them, without any plan of what to use them for.

I try to keep snacks to a minimum. I used to graze all day but now I try to stick to just meal times and one snack or treat a day. I try to keep things like yogurt cups and homemade salsas in the fridge and avoid packing the pantry with temptations. It helps me from picking at things all day (you know when you eat, just because you are bored?) and I don’t end up with a bunch of half full boxes and bags of stale snacks that we never finish.

A big problem for my husband and I was ice cream. He buys a carton on a whim, I buy a carton on a whim, and we end up with three or four kinds of ice cream at a time in the freezer, that we forget about. So when I was craving a snack last week, I remembered my frozen bananas and how I heard you can make “ice cream” out of them. I had three frozen, peeled, chopped bananas and I could have used a food processor to make a big batch, but I wanted to experiment. I actually used my NutriBullet to make myself individual servings and over three days, I tried out three different flavor combinations

Shaved coconut, vanilla & cinnamon. I used one banana with about a 1/4 cup of shaved coconut and a couple drops of vanilla extract and blended it together. Then I added a couple teaspoons of ground cinnamon and pulsed until it was incorporated. I garnished with some more shaved coconut and some cinnamon sticks (just for presentation, really.)


Strawberries & mini marshmallows. This time I blended the banana first and then added 3 sliced strawberries and about 1/8 cup of mini marshmallows. I didn’t want to chop them up too much, so just a couple pulses to get them mixed in was all it took. I also garnished with both ingredients. I wished I had some graham crackers to add to make this like a strawberry cheesecake kind of deal, but I’ll try it next time!


Mint, chocolate chips & cocoa powder. I blended the banana with 1/8 cup of semi sweet chocolate chips and some fresh mint leaves. Then I added a tsp of cocoa powder at the end, because I tasted it and wanted a little more chocolate flavor. The chocolate chips added a great texture though, and I garnished with a few more of those and some mint.

The best part of this is you can taste as you go and add some more if you need to. I started off with a little coconut in the first batch and ended up throwing some more in, just like I added the cocoa powder to the last one. My advice is to start with a little and build on it if you need to. One banana is perfect for a serving, so keep that in mind if you are making this for a group. I personally love that I can make just enough for myself, and then tomorrow I can make something different. No need to commit to a whole carton.

Actually I take it back, the real best part is eating it. It is so creamy and delicious, just like real ice cream. Whether you use a NutriBullet like me or a food processor, you will need to have a rubber spatula on hand to occasionally stop blending and push it all off the sides. Have patience, because the more you blend it, the better it gets.

This is the perfect summer treat. Easy to make, refreshing and healthy- it doesn’t get much better than that. There’s also an infinite amount of possibilities for mixing in other flavors. What would you add to your banana ice cream? Let me know, or even better, try it out! (And then let me know!)

Detox Water, My Favorite Healthy Fad

I am no good at diets. Gyms freak me out. Juice cleanses, in my opinion, are insane. I am by no means a health guru, but that doesn’t mean I don’t want try to do something good for my body. Occasionally.

My wedding celebration is in about two months, and luckily it’s not weight I’m worried about. I know I post some indulgent recipes, but it’s all about balance. If I have some big cheesy pasta dinner, breakfast and lunch was usually something along the lines of a smoothie or a salad. Again, I am not a health expert, I’m not recommending my routine to anyone. You have to find what works for you and your lifestyle.

I had my first dress fitting a couple weeks ago and it fits as perfectly as it did last August when I bought it. Phew. What’s really getting to me is stress. The occasional headache, a couple restless nights, and, fine, I’ll admit I want to make sure I don’t gain any weight between now and then. Like I said, diets and exercise regimes never stick with me. So I decided to start with something simple: water.

We’ve all heard we are supposed to drink 8 glasses a day, or use some formula with your weight divided by 2, multiplied by your birth year, subtracting your pets age, blah. Point is I knew I wasn’t drinking enough, so what could get me to do it?

That’s when I came across detox water. Some people call it fruit water, that’s really what it is. It’s water infused with the flavor and benefits of fresh fruits, veggies and even herbs. There are lots of fancy bottles and pitchers you can buy but I got myself some mason jars (who doesn’t love mason jars?) and started experimenting.
I love playing around with different flavor combinations. Every fruit has a different benefit. Blueberries are good for your heart, oranges for your skin, strawberries fight aging, lemons and other citrus pretty much do everything, from boosting energy to improving circulation and the immune system.

I also love to use things like ginger, which is incredible. It manages inflammation, reduces pain (headaches, cramps, arthritis) and is great for stomach issues. Ginger, cinnamon and apple infused water is one of my favorites. Mint is another great addition, not only for flavor but because it has a long list of benefits as well, like relief from fatigue, congestion and indigestion. Cucumbers are awesome for extra hydration, antioxidants and skin care. I could go on and on, but just do some research on the fruits you love or have in your fridge right now.

Making the drinks is simple, just clean and chop your ingredients, add them to water and let them rest for about 1-2 hours in the fridge before drinking. There are plenty of recipes to find online, but I like to experiment, taste and adjust. You can keep refilling the waters for up to a week or until the fruits start to wilt and lose flavor. I like to make a few different jars at a time. Variety keeps me interested, so I keep drinking all day.

I am not saying detox waters on their own are going to help you drop weight and solve all your problems. It doesn’t hurt though! They really are delicious, and obviously much better than grabbing a soda or sugary fruit juice. I’ve found a routine and a balance that works for me, and I’m excited to see if there are long term effects. I already feel like I have more energy and an easier time getting out of bed in the morning. This might be one healthy fad I can keep up with.