Serves 8

Ingredients

4 ripe pears

⅓ cup Primrose’s Kitchen Pear & Apricot Bircher

⅓ cup maple syrup

2 tbsp liquid coconut oil (simply heat eat up a little if it’s solid)

1 tsp ground cinnamon

juice of 1/2 lemon

To serve:

1 cup coconut yoghurt

Method:

Line a baking tray with parchment paper.

Preheat the oven to 180 degrees.

Cut the pears in half, brush with lemon juice and scoop out the cores.

Arrange them on a baking tray.

In a small bowl, combine maple syrup, coconut oil and cinnamon.

Brush pears with the mixture.

Bake for 15 minutes.

Remove from the oven, top pears with muesli and bake for another 5 minutes.

Serve immediately with coconut yoghurt.