Ingredients:

  • 2 large Bosc or Anjou pears (firm-ripe)
  • 1 tsp lemon juice
  • 60 ml honey
  • 1 tsp ground Ceylon cinnamon
  • 0.5 tsp vanilla bean paste
  • 1 pinch flaky sea salt
  • 30g raw walnut halves
  • 15g unsalted butter, cubed

Instructions:

  1. Preheat your oven to 180°C. Halve the pears lengthwise. Use a melon baller to scoop out the core and central fibers.
  2. Rub the 1 tsp of lemon juice over the cut surfaces of the pears. This prevents oxidation and balances the sweetness of the honey.
  3. In a small bowl, whisk together 60 ml honey, 1 tsp ground Ceylon cinnamon, and 0.5 tsp vanilla bean paste until uniform.
  4. Place the pear halves cut-side up in a ceramic or glass baking dish. Spoon half of the honey mixture into the cavities and place a dot of butter in the center of each.
  5. Bake for 15 minutes until the kitchen smells like warm cinnamon and the fruit begins to soften. Remove from the oven and scatter the 30g of raw walnut halves around and on top of the pears, and drizzle with the remaining honey mixture.
  6. Bake for another 15 minutes until the pears are fork-tender and the glaze is mahogany-colored.
  7. Sprinkle a pinch of flaky sea salt over the pears while they are still sizzling.