A fabulously simple four-ingredient dessert that’s ready in a jiffy.
- 3 pears
- 2 vanilla pods
- 30g butter
- 45g pecans
- Heat the oven to 200°C. Cut the pears in half lengthways, then use a melon baller to scoop out all of the seeds and sinewy parts of the core.
- Split the vanilla pods in half lengthways, then scrape out the seeds with the back of a knife. Put the pears onto a baking tray and place the vanilla seeds and butter in the cavities. Bake for 20 min, then scatter over the pecans and bake for a further 5 min.
Recipe and food styling by Jules Mercer Assisted by Rose Fooks Photograph by Sean Calitz Props styling by Sue Rowlands