Holiday scented and Fall festive, these Roasted Pear glazed with honey, orange, cinnamon and nutmeg bakes in the oven with a stove streusel of walnuts, brown sugar, cinnamon, honey and oats.
The colours of Autumn are present in everything from the changing of leaves, to fiery October skies and warm hues found in the comforts of fall dishes. Although a season unlike the fresh and light tones of spring, fall ingredients are golden and cozy, deep and luxurious and leave you feeling nostalgic and satisfied. Playing on the golden age of fall favourites, we're falling for brunch with two recipes in one, highlighting Honey Roasted Pear with Yogurt & Walnut Streusel.
Aside from the visual of fall colours highlighted in both of these recipes, it's the igniting of the senses including the spiced scent of holiday that sets the tone of this dish with flavour profiles of orange, honey, cinnamon, clove and nutmeg. Roasted Pear glazed with honey, orange, cinnamon and nutmeg bakes in the oven as you prepare a streusel made by tossing walnuts, brown sugar, cinnamon, honey and oats in coconut oil.
Brunch: Roasted Pear Topped with Walnut Streusel
The perfect dish, this deconstructed Roasted Pear Parfait starts with a generous base of cool yogurt, topped with a glazed pear and dressed with a handful of walnut streusel. The beauty of this plate is in its simple, elegant yet messy nature, almost as if every piece of streusel was meant to land where it is. Serve this dish for an impressive brunch with family and friends, or as a lovely weekend breakfast for two. If you're feeling sassy, William Sonoma shares a tip about glazing their pears with amaretto... um, yes please.
On the Go: Roasted Pear Layered Parfait
Make extra streusel and a few additional pears for the ultimate on the go Roasted Pear Yogurt Parfait. Start by grabbing an empty mason or portable jar and layer in a few tablespoons of streusel, a heaping spoon of yogurt, a few table spoons of the chopped roasted pear drizzled in the orange honey glaze, more yogurt and finish with a sprinkle of streusel. Meal planning never looked (or tasted) this good.
A simple yet elegant dish, these roasted pears no matter how you serve them, are a true representation of fall in every bite with crisp and nutty streusel, decadent and rich pears baked in a spiced glazed, all encompassed with a blast from the tangy yogurt. Plus, styling these dishes is almost as fun eating them, both with a distinct plating.
Bon appetit xo
Chef Sous Chef
Honey Roasted Pear with Yogurt & Walnut Streusel
- 4 small pears halved and seeds removed
- 4 cups yogurt
- 1 cup rolled oat flakes
- 1 cup chopped walnuts divided
- ½ cup honey divided
- ¼ cup brown sugar
- 1 medium orange
- 1 whole clove
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon divided
- 1 teaspoon vanilla
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt divided
- No. 1 | Preheat your oven to 375°. In a small saucepan on medium heat, mix together ¼ cup honey, juice and zest of an orange, clove, ¼ teaspoon cinnamon, nutmeg, and a pinch of salt. Once it starts to boil reduce to a very low simmer.
- No. 2 | Cut the pears in half length wise, then remove the seeds and core with a small spoon. Place the pears flesh side up on a parchment lined baking sheet. Brush the flesh of each pear liberally and roast in the oven for 30 minutes.
- No. 3 | Meanwhile place ¾ cups of the walnuts, brown sugar, ½ teaspoon cinnamon, and pinch of salt in a food processor. Pulse for 15-20 seconds until it finely ground.
- No. 4 | Melt the coconut oil in a skillet heated to medium-high. Add remaining walnuts and the oats, then toast stirring frequently for one minute. Add the ground nut mixture and mix until combined. Allow to toast until the sugar begins to melt. Stir in the vanilla and the honey. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
- No. 5 | When pears are done, remove from the oven. Take the orange honey drizzle off the heat and discard the clove. Allow the pears and honey to cool for at about 10 minutes.
- No. 6 | To serve for brunch, place ½ cup yogurt on a small plate, top with the pear and cover with ¼ cup streusel granola. Drizzle 2 tablespoon of the orange honey on top and garnish with orange zest.
- No. 7 | Use the leftovers to make yogurt parfaits for a takeaway work breakfast – chop remaining pears and stir into leftover orange honey drizzle. In a 250ml mason jar, place ½ cup of yogurt then layer on 3 tablespoon pears, and top with 3 tablespoon streusel. Refrigerate up to 3 days.