Baked pears with oatmeal and shortcrust pastry

What do you do when you have leftover shortcrust pastry that you had to cut from a cake? Or if you have some pears in the fruit bowl that are beckoning you to enjoy them as you please? Today I bring you a super-effective recipe that you can prepare in 3 minutes and enjoy in no time: baked pears with oats and shortcrust pastry. A delicious treat!

You can bake the pears in any mould, whether non-stick, cast iron or ceramic. I have opted for the tall Revol mould , a terrine type. I like it this way, because it is neat and well presented, it is great for small quantities of fruit (I have only baked two pears today) and with the lid everything is done even faster, as it retains the heat inside.

Ingredients

• Conference pears (I used two, but use as many as you need)
• Shortcrust pastry* (leftover dough or a quarter of refrigerated dough)
• Oat flakes (I used 3 generous tablespoons, but it is up to you)
• Maple syrup
• 2 tablespoons brown sugar
• 2 teaspoons of cinnamon
• Yogurt or vanilla or cream ice cream as an accompaniment.

*For a gluten-free recipe, use gluten-free shortcrust pastry. You can also follow the recipe without mixing with shortcrust pastry, just make roasted and spiced pears with oats, they come out delicious.

Preparation

1. Peel and cut the pears into cubes or small pieces, without too many regrets. Put them directly into the mold you are going to bake in (I used the terrine mold with lid from Revol ).
2. Cut the shortcrust pastry you have into small pieces and distribute it throughout the mold, mixing with the pear.
3. Sprinkle with the tablespoons of brown sugar and cinnamon.
4. Drizzle maple syrup (a couple of zig-zag lines along the pan).
5. Mix everything with a spoon and spread it out more or less evenly.
6. Sprinkle the oat flakes on top and sprinkle with a little sugar and syrup.
7. Place in the oven at 180ºC with heat from above and below for 20 minutes, and 5 more minutes with the grill function, or until it has taken on a nice toasted colour.

Grades

• You can eat it as is, it's delicious (I promise, you'll want to finish it by the spoonful!). It'll also be the perfect accompaniment to a bowl of yogurt for breakfast or a snack.
• If you don't have shortcrust pastry or if you want to make it less sweet, simply omit it, don't put it in and bake pears with oats and cinnamon and honey, as is.
• If you want, you can mix more oats with the pear before adding the final oats on top. If you like these delicious little flakes, it is worth adding more.
• It is also a great dessert accompanied by vanilla ice cream or cream.

This is a great recipe, delicious and easy to prepare, designed to save time. Don't hesitate when adding quantities, just pour them into the mould and mix with the pear, you won't make a mistake if you don't exceed it and if you trust your "eyeball".

Enjoy!