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Maple roasted pears with thyme, coconut cream and gingernut crumble recipe

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This dreamy pear pudding is ideal for guests on a plant-based or dairy-free diet. Sweet maple syrup, fragrant thyme and festive ginger creates an intriguing, complex combination of flavours, finished off with a dash of luxurious coconut cream. This is too good to save for Christmas! See method

Serves 4
Takes 45 mins
287 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

4 ripe but firm Conference pears, halved lengthways and cored
2 tbsp lemon juice
25g plant butter, softened
6 tbsp maple syrup, plus extra to serve (optional)
1–2 sprigs fresh thyme, torn into small pieces, plus extra to garnish
6 vegan ginger nuts biscuits
160g tin coconut cream

If you don't have any pears, try using apples

Each serving contains

Energy
1205kj
287kcal 14%
Fat
9g 12%
Saturates
5g 25%
Sugars
39g 44%
Salt
0.2g 3%

of the reference intake
Carbohydrate 48.5g Protein 1.4g Fibre 4.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Place the pear halves cut-side up in a nonstick baking dish. Drizzle over the lemon juice.
Dot with the plant butter, then drizzle with the maple syrup.
Scatter with the pieces of thyme. Bake for 25–35 mins (depending on how ripe your pears are) until softened, basting twice, until golden and tender.
Meanwhile, put the biscuits in a resealable plastic bag and bash with a rolling pin until crushed. Set aside.
Divide the pears among 4 plates. Drizzle over juices from the pan.
Dip 2 teaspoons in just-boiled water and scoop up a heaped teaspoon of the thick cream from the top of the tin of coconut milk for each serving (the coconut water at the bottom of the can be saved for smoothies). Sprinkle each generously with the crushed ginger nuts. Garnish each with a small sprig of thyme. Drizzle with extra maple syrup, if you like.

Tip: Try adding a splash of whisky to the maple syrup for a boozy twist.

See more Christmas desserts