Maple-Cinnamon Baked Pear with Yogurt Drizzle

Preheat the oven to 375°F (190°C) and lightly grease a baking dish that will fit all 5 pears.

Wash the 5 pears thoroughly, then cut them in half lengthwise. Using a melon baller or small spoon, carefully remove the cores and seeds, creating a small hollow in each half.

Arrange the pear halves cut-side up in the prepared baking dish.

In a small saucepan over medium heat, melt 2 tablespoons of butter. Add 3 tablespoons of maple syrup, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1 teaspoon of vanilla extract, 1 tablespoon of lemon juice, and 1/8 teaspoon of salt. Stir to combine and heat until the mixture is smooth and fragrant, about 2 minutes.

Brush the maple-cinnamon mixture generously over each pear half, making sure to get some into the hollowed centers. Pour any remaining mixture over the pears.

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the pears are tender when pierced with a fork but still hold their shape.

While the pears are baking, prepare the yogurt drizzle by combining 1 cup of Greek yogurt with 2 tablespoons of honey and 1 teaspoon of lemon zest in a small bowl. Whisk until smooth and refrigerate until ready to use.

Toast 1/4 cup of chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.

Once the pears are done, remove from the oven and let cool for 5 minutes.

To serve, place two pear halves on each plate, drizzle with the yogurt mixture, sprinkle with toasted walnuts, and garnish with fresh mint leaves.