Stuffed Spiced Roasted Pears

prep 20 mins cook 35 mins
  • 4 ripe pears, preferably a pale-skinned variety
  • 3 ready-to-eat pitted prunes, roughly chopped
  • 25 g (1 oz) roasted hazelnuts, roughly chopped
  • 75 g (3 oz) blackberries, halved
  • ½ teaspoon ground cinnamon
  • 4 tablespoons maple syrup
  • 25 g (1 oz) vegan spread

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.

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