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It’s fairly difficult to create a prebiotic dessert, as sugar doesn’t necessarily support our gut microbiome to the best ability. I’ve therefore opted for honey as it’s richer, characteristic flavour allows us to use a little less sugar in our sweet treats but still get that satisfying taste. Pears are rich in prebiotic fibre, which may not seem the most glamourous when it comes to a dessert! But their sweet, aromatic tastes suits honey and cinnamon in a simple but sophisticated dish. Add the crunch of toasted pecans and serve on top of a dollop of vanilla ice cream.
·       2 ripe large pears, any variety will work
·       a sprinkle of cinnamon
·       extra honey and ice cream, yoghurt etc for serving, I would suggest vanilla
·       Heat the oven to 180C.
·       Cut the pears in half and with a melon baller or teaspoon remove the core.
·       Place the pears on a lined baking tray. (They might fall over slightly due to the rounded sides. If you want to make them completely flat slice a small disk off their base so they lie flat.)
·       Sprinkle with cinnamon and drizzle over the honey.
·       Roast in the oven for 30minutes until soft all the way through. Check by piercing with a knife that they have cooked all the way through.
·       Meanwhile in a non-stick pan at low heat toast the chopped pecans.
·       Once the pears are roasted top with pecans and serve with a drizzle of honey, ice cream or yoghurt.
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