This month I shall mostly be seeking out the cosy.

This will involve evenings spent drinking tea, reading, and hiding under a nest of blankets with my reluctant cat Truffle.

Baking is certain to be involved too, but I'm looking forward to creating some healthier recipes this month. Less cake and sugar, more fruit and veg. I really crave healthy at this time of year, cliché I know, however I'm serving mine with a healthy dose of comfort thrown in. I'm a fan of quick simple recipes, whose virtuous qualities are an afterthought to enjoyment.

These Granola and maple stuffed pears are quick and simple, refined sugar free, and also gluten free if you need them to be. I like to eat these for breakfast, served with a good dollop of yoghurt, but they would work well as a dessert too. 

You Will Need:

N.B. only half the granola is needed to make this, so you can either halve the quantities or alternatively, whilst the oven is on, make a full batch, bake off what's left over and store in a jar for when you need a snack.

Pre-heat oven to 175°C/160°Cfan/gas mark 3

Make the granola, but don't bake it just yet...

Cut the pears in half and scoop out the pips with a Parisienne scoop or teaspoon.

Place a large spoonful of the granola mix into the center of each pear.

In a small bowl mix together the lemon juice and maple syrup. Brush the syrup over the top of each pear.

Bake for 30 to 35 minutes until the pears have softened and the granola has turned golden brown.

Spoon any remaining syrup over the top of the pears and allow to cool a little, best eaten warm.

Serves 6 as breakfast, brunch or dessert.