Spiced roasted pear breakfast toast

This recipe makes extra roasted pears that can be stored in the fridge for a dessert or breakfast the next day.

6 semi ripe pears. We used Corella pears for this recipe. Each slice of toast will have approximately half a pear on top, so there will be leftover baked pears.

2 tbsp tbsp brown sugar

1 ½ tsp tsp mixed spice powder

1 tsp whole cloves

1 tsp vanilla essence

1 navel orange juiced

40 g melted butter

100 g Greek yoghurt

2 tbsp granola (store bought)

2 tsp honey

2 slices of sourdough bread, toasted

Pre heat the oven to 180C.

Line a 35cm x 28cm baking tray with baking paper and set aside.

Slice the pears into quarter wedges and remove any seeds. Add them to a large mixing bowl followed by the brown sugar, mixed spices, and cloves. Gently toss to coat all sides of the pears.

Pour the orange juice and the melted butter over the top, toss further to combine.

Turn out the pears onto the prepared baking tray along with any juices and spices left in the bottom of the bowl. Bake in the oven for 25-30 minutes until the pears start to brown and slightly crisp up. Halfway through the roasting take the tray out of the oven and gently spoon over the liquid in the tray.

Serve the pears straight from the oven warm or chilled on toasted sourdough with a good layer of yoghurt. We used approximately ½ half (2 quarters) for each slice of sourdough. Sprinkle over the top with granola and a drizzle of honey.

Print Options:

Spiced roasted pear breakfast toast