A new side to try this autumn – All spiced baked pears. This combination of sweet, savoury and all-spice is a unique take on baked pears. The thyme coconut mousse is the perfect accompaniment.

Recipe & Photography by Cecile Vadas @cecilevadas

serves: 4 | time: 45 mins

Baked Pears Ingredients:

• 4 pears, cut in quarters & de-hulled
• 1 red onion, sliced into 4-6 wedges
• 1/2 celeriac, sliced into thin wedges
• 2 tbsp maple syrup (product)
• 1 tbsp all spice
• 1 tbsp coconut oil
• 1 tbsp apple cider vinegar (product)

Thyme Coconut Mousse Ingredients:

• 1x 400gram tin coconut cream
• 3 sprigs fresh or 1 tsp dried thyme
• 2 tbsp olive oil
• 1 tsp sea salt

Method:

1. Place the coconut cream tin in the fridge overnight.
2. Remove the coconut tin from the fridge and, without shaking, place the hard part on the top of the tin into a stand mixer (hand held electric mixer is ok as well), as well as the half the olive oil, sea salt and thyme. Whisk on medium until a thick whipped cream consistency appears.
3. Pour into an airtight container and refrigerate until needed.
4. Pre-heat the oven to 190℃.
5. In a large cover poof dish, place the celeriac and spray with olive oil spray. Roast for 10 minutes.
6. Meanwhile, in a small bowl, mix together the maple syrup, coconut oil and Apple cider vinegar.
7. Reduce the heat to 170℃ once the celeriac has been removed.
8. Add the pears and red onion to the celeriac, cut side up. Brush the cut sides with the prepared ACV mix, pouring the remaining on the base of the dish. Sprinkle with the all spice, ensuring all pears have an even amount on their surface.
9. Bake for 20 minutes before flipping over and cooking for a further 20 minutes or until desired softness.
10. Remove from the oven, leave too cool for 5-10 minutes before serving on plates with the thyme mousse and extra olive oil.