BETA
Cinnamon Baked Pears with Dates
Tender pear halves baked with cinnamon and a little honey, then filled with soft dates and walnuts and served with cool yogurt.
60 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Firm ripe pear4 whole
- Pitted dates60 g
- Walnut halves30 g
- Honey2 tbsp
- Butter15 g
- Ground cinnamon0.5 tsp
- Water120 ml
- Lemon0.5 whole
- Plain Greek yogurt160 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Walnuts and milk in butter and yogurt.
Method
Prepare the fruit
Heat the oven to 190°C (375°F). Wash and halve the pears lengthwise. Use a teaspoon or melon baller to remove the cores and any tough stem fibres. Slice a thin sliver from the rounded underside if needed so each half sits level. Set cut-side up in a snug 23 × 33 cm baking dish. Brush the cut surfaces with juice from the half lemon.
Begin covered
Stir the honey and cinnamon into the measured water and pour around the pears. Divide the butter into eight small pieces and put one into each hollow. Cover the dish tightly with foil and bake for 20–25 minutes, until the pears are starting to soften.
Add dates and nuts
Check the dates for stray pits and chop them into small pieces. Roughly chop the walnuts. Carefully lift the foil away from you to release the steam. Baste the pears with the cooking liquid, then divide the dates and walnuts among the hollows. Return to the oven uncovered for 15–20 minutes, basting once, until a knife slips easily into the thickest part. Very firm pears may need another 5–10 minutes.
Serve warm
Rest for 5 minutes, then give each person two pear halves and 40 g yogurt. Spoon the cinnamon cooking juices over the fruit. Refrigerate leftovers promptly; store the yogurt separately.
Use pears that yield slightly near the stem. Rock-hard fruit needs longer, while very soft pears can collapse.
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