Baked Pears with Maple Syrup and Dried Fruit

Serves 4

Ingredients:

For the Pears:

2 Bosc pears
3 1/2 ounces/100 g dates, pitted, chopped
2 1/2 ounces/75 g golden raisins
1/4 cup/75 ml pure maple syrup
2 ounces/50 g dried apricots (Turkish), thinly sliced
1 orange, zested and juiced
3 ounces/55 g pecan halves, toasted
1 ounce/35 g sliced almonds, toasted

For the Drizzle:

3 tablespoons/50 ml pure maple syrup
1 orange, juiced

Method:

To make the Pears:

Preheat the oven to 400°F/205°C.  Cut the pears in half lengthwise and remove the core with a melon baller. Scoop out some of the flesh from the center of the pears to form an indentation for the filling.

In a heavy medium saucepan, combine the dates, raisins, maple syrup and apricots. Stir in the orange peel and orange juice. Cook the fruit over medium heat for about 5 minutes or until the sauce thickens and the fruits become tender, stirring occasionally.

Using about 2 tablespoons/55 g of the fruit mixture for each pear half, spoon the fruit mixture into the indentations of the pears. Reserve any remaining fruit mixture in the pan.

Wrap the pears with foil, leaving the tops slightly open. Place the pear packages on a heavy baking sheet and bake in the oven for about 15 minutes or until the pears are crisp-tender.

To make the Drizzle:

Meanwhile, add the maple syrup and orange juice to any remaining fruit mixture in the pan. Simmer over medium-high heat until the sauce thickens slightly, about 5 minutes. Set aside and keep warm.

To Serve:

Transfer the pears to plates. Sprinkle the pecans and almonds over the pears. Drizzle the sauce over and around the pears, and serve.