Cinnamon Baked Pears with Vanilla Protein Yoghurt

Soft, caramelised pears, warming cinnamon and a touch of maple syrup make this dish perfect for a delicious breakfast, snack or lighter dessert. Serve with creamy vanilla protein yoghurt and crunchy pecans.

1. Preheat the oven to 200°C (180°C fan).
2. Halve the pears lengthways and use a small spoon to remove the cores. 
3. Mix the cinnamon and maple syrup together, then brush evenly over both sides of the pear halves. 
4. Arrange the pear halves cut-side down in a lined baking dish. 
5. Bake for 25-30 minutes, or until the pears are tender and lightly caramelised.
6. Meanwhile, add the Greek yoghurt and Madagascan Vanilla Whey Protein Powder to a bowl and mix until smooth and creamy.
7. Remove the pears from the oven and allow them to cool slightly, then arrange on a serving plate or bowl.
8. Spoon over the vanilla protein yoghurt, then finish with the chopped pecans and a light dusting of cinnamon. Serve warm.

• Preparation Tips: Choose pears that are ripe but still firm so they soften while baking without losing their shape. Let them cool for a few minutes, then add the yoghurt. This allows the yoghurt to stay thick and creamy.
• Substitute Suggestion: Swap the pecans for walnuts or toasted seeds, or simply leave them out for a nut-free version. You can also adjust the maple syrup and cinnamon to taste.
• Storage Instruction: Store leftover baked pears and vanilla protein yoghurt separately in airtight containers in the fridge for up to three days. Enjoy the pears cold or gently reheat them before serving, then add the chilled yoghurt and toppings.

Sweet, gently spiced pears pair perfectly with creamy yoghurt with added Madagascan Vanilla Whey Protein. Simple enough for breakfast but special enough for dessert, it’s an easy way to make the most of a fruit you already enjoy.