Maple Baked Pears
Drip, drip, drip….we can almost hear the maple sap collecting in pails in sugarbushes across Vermont and our Weekly Sale from March 16th – 22nd celebrates sugaring season with a handful of ingredients well suited to a hearty maple-themed breakfast! You’ll find local, organic, dark robust maple syrup quarts from Shaker Maple Farm; organic Bartlett pears; Quaker Hill Granola; local, organic Rogers Farmstead Creamery yogurt; local coffee from Bud’s Beans; and Niman Ranch ham steaks that are just begging for a maple glaze. This recipe pulls together many of those ingredients into a Vermont breakfast spread that also doubles as a decadent dessert when you swap out the yogurt with a scoop of local ice cream!
Preheat the oven to 375 F. Cut the pears in half and use a melon baller or small spoon to scoop out the seeds, leaving a shallow bowl in each pear half. Flip each half over and remove a tiny slice from the back of each so that they’ll sit flat on your baking sheet. Arrange them evenly spaced on a baking sheet, sprinkle a Tablespoon or so of granola into each hollow, then drizzle each with a teaspoon of maple syrup. Top each with a pat of butter and sprinkle with cinnamon. Bake at 375 for about 25 minutes until soft and lightly browned on the edges. Remove the pan from the oven and pierce a pear with a fork to see if it’s baked all the way through. If not, return to the oven and bake for 10 minutes more.
Serve warm with yogurt or ice cream, or keep in the fridge for up to 5 days, reheating them just before serving