When January hits we all resolve to eat more fruit and vegetables right?! Well, there’s no reason not to if you can find the right recipes to make the produce taste simply delicious! Photographer Tara and food stylist Megan have shared with us a recipe that is not only a quick and easy crowd-pleasing pudding, but whose leftovers marry well with a coffee for breakfast.
Serves 6-8
INGREDIENTS:
4 pears, halved lengthways (I use Williams or Bosc)
2 tbsp honey, plus extra for plating
30g unsalted butter, cut into cubes (vegan butter if preferred)
50g blanched hazelnuts, roughly chopped
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp demerera sugar
2 tsp water
300g Greek yoghurt (non-dairy alternative if preferred)
METHOD:
Preheat the oven to 200C/180C fan. Place the pear halves on a non-stick baking tray. Top with the honey and place a cube of butter onto each pear half.
Bake in the oven for 25-30 minutes, or until tender. Half way through, baste the pears with the tray syrup and cover with foil for the last half of the roast.
Meanwhile, toast the chopped hazelnuts for a few minutes in a dry pan, on medium heat until golden. Add the cinnamon, nutmeg, sugar and water. Shake the pan well as it bubbles and remove from the heat after about 30 seconds. Tip the spiced nuts onto a board to let cool.
Serve the pears with a dollop of yoghurt, spiced hazelnuts and a drizzle of extra for good measure.
Recipe and styling: Megan Davies / @megandaviesfood
Photography: Tara Liondaris / @taraliondaris
