These tender baked pears have a surprise hidden underneath their baked oatmeal top, a perfectly roasted fig half! On its own, this dish isn't super sweet, it's more savory with a hint of maple or honey. If you prefer a sweeter final product, drizzle with maple or honey at the table.
2large California pears , halved lengthwise, seeds and core removed with a spoon or melon baller.
2 fresh California figshalved, stem removed
1/3 cupapple cider
1 teaspoon maple syrup
For the baked oatmeal topping
1 1/2cupswhole milk
1cupold fashioned oatsgluten-free if necessary
pinch of coarse kosher salt
4teaspoonsmaple syrupor honey
1/2 teaspoon ground cinnamon
1/2 teaspoonpumpkin pie spice
1/4 teaspoonvanilla extract
For the roasted fig stuffed pears
Preheat the oven to 375°F.
Shave a small slice off of the bottom of the pear halves so that they have a flat surface to rest on in the pan.
Enlarge the hole by removing the seeds and core just enough so that a fresh fig half can nestle down inside and be flush with the top of the pear. If needed you can also shave a small slice off of the outside edge of the figs if it helps to nestle them down into the pear.
Pour the apple cider into the bottom of the pan so that the bottom of the pears are submerged. Brush the cut-side of the pears with the maple syrup and sprinkle with cinnamon.
Cover the baking dish with foil and bake in the oven for 25 minutes or until the pears are tender.
While the fig stuffed pears bake, make the oatmeal topping.
Bring the milk to a boil in a small saucepan. Add in the oats and salt. Reduce the heat and simmer for 5 minutes stirring frequently.
Remove the saucepan from the heat and stir in the cinnamon, ginger, 4 teaspoons maple syrup or honey and the extract. Cover until the pears are tender.
When the pears are ready divide the oatmeal amongst the pears and pile on top. Return to the oven for an additional 5-8 minutes until golden brown and the oatmeal is warmed through.
Serve immediately as-is, with maple or honey on the side, or with whipped cream and ice cream for more of a dessert vibe.
This recipe stores great in the refrigerator for up to 3 days and can be reheated when ready to eat in a 350°F oven.