Baked pears, walnuts and cold yogurt
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A pear that is still slightly firm can hold its shape in the oven and become soft enough for a spoon. Leave the peel on if it is sound and you enjoy the contrast. The yogurt stays cold while the pears cool to a comfortable warmth.
For 4 small portions, use 2 large pears, 15g butter, 1 tablespoon maple syrup, 2 tablespoons water, 20g walnuts, ¼ teaspoon cinnamon and 300g plain yogurt. Contains milk and walnuts.
Heat the oven to 200°C conventional/180°C fan. Wash pears, halve lengthways and scoop out cores with a teaspoon. Lay cut sides up in a snug baking dish. Add water, divide butter among the hollows and drizzle with syrup. Sprinkle cinnamon over them.
Bake for 25–35 minutes until easily pierced, spooning juice over once. Add roughly chopped walnuts for the final 5 minutes, watching they do not darken too far. Rest for 10 minutes, then serve each half with yogurt and a little pan juice. Allow about 50 minutes; very firm pears may take longer. Refrigerate cooked pears promptly and use within 48 hours. Keep yogurt chilled according to its label and assemble just before eating.