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Pear baked with Orange & Spices with Nutty pan granola

Approx 225 calories per serving, including a tablespoon of greek yoghurt.

For two people

1 large firm pear (I used conference)

Cinnamon Stick

Star Anise

4 cardamon pods

1 orange, rind and juice

15g coconut sugar

1 teaspoon maple syrup

Granola:

10g oats (gluten free if necessary)

10g shelled pistachio nuts (unsalted)

10g skin on almonds (not to worry if you only have blanched)

Large pinch cinnamon

10g coconut sugar

2 teaspoons maple syrup

1/4 teaspoon vanilla extract

Greek or coconut yoghurt to serve

First pre-heat the oven to 180c fan.

Peel the pear and cut in half. Remove the core. Slice each half into a fan shape and put both into a baking dish that is just big enough to hold them. Bash the cardamon pods in a pestle and mortar and take out the seeds, discarding the outer husk. Grind up and dust the seeds over the pear. Pour over the juice of an orange and add the cinnamon stick, star anise, coconut sugar and maple syrup. Cover tightly with foil and bake for about half an hour or until the pear is tender. Baste two or three times during the cooking process. Remove the foil about five minutes before the cooking time is up so that the juices can start to reduce.

While the pear is cooking make your granola. This isn’t proper granola, of course but it makes a lovely crunchy addition to the pear and is very quick to make. Just roughly chop the nuts and put them into a non stick frying pan with the oats. Add the coconut sugar and maple syrup and a dash of vanilla extract. Melt very very gently over a low heat so that the sugars start to melt, whilst the nuts and oats toast and then are coated by the melting sugar. You want it to look glossy. You can add a pinch of cinnamon if you like as well. I find you don’t want too much cardamon as it is quite a powerful spice.

Allow the granola to cool and then serve the pears with their juices either warm or cold, with the granola alongside. Scatter some very finely grated orange rind over the whole thing. Also it is lovely to put some cinnamon and orange rind over the yoghurt, as well as some chopped mint if you have any to hand.

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