Last week was the week of failures. One recipe failed in the taste department. A second recipe photographed rather miserably. And a third recipe disaster was the result of my own poor judgment in the form of “oh I don’t need to set the oven timer, I’ll remember to take the muffins out”. Hint: I didn’t remember to take the muffins out.
Ugh. It was rough. Even I couldn’t gather up enough strength and humility to return to the grocery store for a FOURTH time. The employees already think I’m a little bit crazy. I don’t need to drum up any more suspicions.
So instead, I took a deep breath and made a recipe that has proven itself to me time and time again: Maple Roasted Pears with Yogurt and Maple-Nut Clusters.
This dish is a breakfast staple at my house. It’s rather modest and simple, with a short ingredient list and minimal prep time. But it feels kind of fancy too. Like something you might enjoy at a cozy bed and breakfast tucked away in a secret spot in the forest. Probably in Vermont somewhere. Because you know, that’s where they put maple syrup on everything.
You can use any variety of pear that you like. Just make sure they are still a little firm, or else they’ll turn to mush in the oven (= no bueno). And you’ll probably want to remove and discard the core before roasting them. I didn’t here (all in the name of gorgeous food photography), but this dish is certainly much easier to eat if you don’t have to pick around the core.
Oh and just to warn you, these Maple-Nut Clusters are like crack. You might recognize them from other recipes here on Floating Kitchen (like this salad). I make them ALL THE TIME. They are amazingly addictive!