Pears are rich in fibers, vitamins, and antioxidants. Adding pears to your diet in any form can be really beneficial to your health. There are numerous ways you can include pears into your meals. Here are some easy pear recipes you can try today!

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Baked Pears with Cinnamon & Walnut

Ingredients:

• Pears – 2, halved
• Walnuts – 4 tbsp
• Cinnamon – 2 Tsp
• Honey or Agave Nectar or Maple Syrup – 2 to 3 Tsp
• Greek Yogurt or Gluten-free yogurt – to serve

How to Prepare:
Cut each pear in half and scoop out the seeds using a melon-baller or tablespoon. Fill the cavities with chopped walnuts and drizzle with honey or maple syrup. Sprinkle cinnamon evenly, and baked in a preheated oven of 175 C/350 F for 20 to 25 mins, or until golden on top. Serve hot with a dollop of yogurt, or even vanilla ice cream.

Pear Butter

Ingredients:

• Pears – 2lbs, peeled, cored and diced ripe pears
• Honey or Agave nectar – 2 tbsp
• Lemon juice – ½ tbsp
• Cinnamon – 1 Tsp
• Ginger powder – ½ tsp
• Salt – a pinch
• A pinch each of nutmeg and cloves

How to Prepare:
Dip the diced pears in a pot of cold water with some drops of lemon to keep them from browning. In a saucepan, bring all the ingredients listed above and boil it on a heat medium-high flame, until they begin to soften. Turn down the heat and cover with a lid. Keep stirring occasionally to save the bottom from burning, and let the contents reduce and turn jammy. Let it cool to room temperature and pulse in a food processor until smooth. Store in cans or glass jars in the refrigerator. Enjoy it with toast and crackers.

Prickly Pear Smoothie

Ingredients:

• Prickly pear fruits – 2
• Fresh coconut water – 300 ml
• Lime juice – of half a lime
• Honey or date syrup – if required
• Crushed ice cubes to serve

How to Prepare:
Cut the fruits and scoop out the flesh. Blend with the lime juice and coconut water. Add sweetener if required, strain and serve with crushed ice cubes.

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Pear & Squash Soup

Ingredients:

• Pears – 4, peeled and chopped
• Butternut squash – deseeded and peeled, chopped
• Onions – 2, diced
• Butter or oil – 3 tbsp
• Vegetable stock – 2 cups or about 500 ml
• Rosemary – 1 tsp
• Heavy cream – 2 to 3 tbsp
• Salt and pepper to taste
• Croutons to serve

How to Prepare:
Heat a pan with the oil or butter and fry the onions until translucent. Add the pears and squash and cook until they start to soften. Add the stock, season with salt and pepper, add the rosemary and cover and cook on low until tender. Use an immersion blender to make puree, and gently simmer soup with the cream . Serve hot, with croutons or breadsticks.

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