Gluten-free baked cinnamon pears with vanilla yoghurt

Gluten-free baked cinnamon pears with vanilla yoghurt: a warm dessert of juicy pears, Greek yoghurt, cinnamon, honey and vanilla.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 20 min
• Total time: 25 min
• Calories: 210 kcal per serving
• Protein: 5 g
• Fat: 4 g
• Carbs: 38 g

Ingredients

• 2 pears
• 100 g Greek yoghurt
• 1 tsp cinnamon
• 1 tsp honey
• 1 tsp butter
• 1 tsp vanilla extract

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan). Wash and halve the pears and carefully remove the cores.
2. Lay the pears cut side up in an ovenproof dish. Brush with butter, season with cinnamon and spoon the honey into the hollows.
3. Bake the pears at 180 °C for 15–20 min, until soft and lightly coloured at the edges. Depending on ripeness, this can be a little quicker or slower.
4. Meanwhile, stir the Greek yoghurt with the vanilla extract until smooth. Keep in the fridge until serving.
5. Let the pears rest briefly out of the oven so the juices in the dish settle a little.
6. Arrange the warm cinnamon pears on plates and spoon the vanilla yoghurt alongside or on top.

Good to know

When pears turn soft in the oven, the kitchen instantly smells cosier. Add cool vanilla yoghurt – simple, warm and just right for a relaxed end to the meal.

Swaps

Honey → date paste (more natural sweetness plus a little fibre). Butter → ghee (less lactose; still contains milk). Greek yoghurt → skyr (more protein, usually less fat). Vanilla extract → real vanilla seeds (no additives, more intense flavour).

Allergens

Contains milk (yoghurt and butter). Generally suitable for children, but leave out the honey for little ones – no honey for babies under one year old. In pregnancy, pasteurised yoghurt and well-washed pears are the safe choice.