Baked pears make an elegant dessert with very little effort. Plated and drizzled with syrup, they are sure to wow even the pickiest palate. The optional coconut whipped topping makes it even more decadent.
4–6 ripe, but firm pears (Bosc, Bartlett, or D’Anjou generally work well)
¼ cup dried cranberries
¼ cup pecans or walnuts
4 tablespoons + 2 teaspoons maple syrup or honey, separated
Preheat oven to 375°F.
Spray baking dish with cooking spray.
Cut pears in half, lengthwise, carefully scooping out seeds and core. Lay halves, cut side up, in prepared dish.
In small bowl, combine cranberries, nuts, and 4 tablespoons maple syrup/honey.
Spoon dried fruit/nut mixture equally into pear halves.
Drizzle remaining 2 teaspoons maple syrup/honey over fruit.
Bake 30 minutes, or until pear’s edges are soft and golden.
Plate pear halves. Spoon any extra syrup from baking dish over the top of pears.
Serve with coconut whipped topping (optional).