Halve the pears and then remove a small slice from the back of each so that they sit level in a roasting tin. Scoop out the core and seeds, leaving the stalk intact.
Mix the prunes and hazelnuts with the cinnamon and maple syrup in a bowl, then fold in the blackberries. Pile into the pear cavities and top each with a small knob of the vegan spread. Cover the roasting tin with foil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes.
Remove the foil and roast for a further 10 minutes. Serve with the juices spooned over the pears along with a scoop of soya ice cream or yogurt, if liked.