Warm, caramelised pears with cold vanilla ice cream and a surprising green drizzle. The nutty oil is a great contrast to the sweetness.
Ingredients (serves 4)
- 4 ripe but firm pears, halved and cored
- 2 tbsp maple syrup
- 1 tbsp light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp olive oil or melted dairy-free butter, for the tray
- 8 scoops vanilla ice cream (choose a dairy-free one if you like)
- 2 tbsp chopped toasted pumpkin seeds
- About 4 tsp Cold Pressed Pumpkin Seed Oil
Method
- Heat the oven to 200°C (180°C fan). Brush a baking tray with the olive oil.
- Place the pears cut side down on the tray and roast for 15 minutes.
- Mix the maple syrup, sugar, vanilla and cinnamon. Turn the pears over, spoon the mixture into the cores and roast for another 15 to 20 minutes until tender and sticky at the edges.
- Leave the pears to cool for 5 minutes so they do not melt the ice cream instantly.
- Put two pear halves in each bowl with two scoops of ice cream. Spoon over any tray juices, then drizzle with about 1 tsp pumpkin seed oil and scatter with the chopped pumpkin seeds.
Tips
- Drizzle the pumpkin seed oil only at the end. It is for serving cold, never for roasting.
- Firm pears such as Conference hold their shape best.
- Roasted pears can be made a day ahead and gently rewarmed.
About the Cold Pressed Pumpkin Seed Oil
This organic, cold-pressed oil is made from European pumpkin seeds and has a smooth texture and deep, nutty taste. It is a good match for desserts such as vanilla ice cream or roasted pears. Store cool and dry, and use within 3 months of opening.
