Preheat the oven to 180 °C (160 °C fan). Wash the pear, halve it lengthways and carefully remove the core.
Place the pear halves cut side up in a small baking dish. Sprinkle with cinnamon and bake at 180 °C for 20–25 min, until the flesh is soft.
Roughly chop the pecans and put them in the oven shortly before the end of the baking time so they toast lightly.
Take the pears out of the oven and leave to cool briefly. Stir the coconut yoghurt until smooth and creamy.
Put the warm pears on plates, spoon the coconut yoghurt into the hollows and sprinkle with the toasted pecans.
Finish with a little maple syrup and enjoy while still warm.
Good to know
When things get quieter outside, I especially like simple oven desserts like this. Warm, soft and still not heavy. Just right when something sweet can be a little down-to-earth too.
Swaps
Pecans → walnuts (slightly more omega-3 fatty acids). Coconut yoghurt → unsweetened soya yoghurt (more protein). Maple syrup → date paste (also adds a little fibre). Pear → apple (similar fibre content and holds its shape when baked).
Allergens
Contains tree nuts from the pecans. For children, chop the nuts finely if needed or use a nut butter, and during pregnancy the recipe is generally no problem with fresh, hygienically handled ingredients.
