How much do I love this recipe? Let me count the ways. Number one, pear is an awesome, versatile, sweet (local and sustainable) fruit that should feature prominently on everyone’s weekly menu. Number two, I can’t say enough about cinnamon and ginger. We go through pounds of these two queens of the super spices in our tea, in our favourite tofu marinade, in stews and soups, and just about anything and everything. Number three, who can resist the temptation of carmelized organic cane sugar? (Enough said on that one.) And number four, with a dollop of coconut milk ice cream on the side, you get that hot/cold thing I’ve always loved as the ice cream melts into the sugary syrup.

3 – 4 medium-sized ripe pears

2 tbsps lemon juice

1/2 tsp cinnamon

1/4 tsp ground ginger

pinch nutmeg

3/4 cup organic cane sugar

Peel the pears. Cut them in half and scoop out the cores. Place in a small baking dish with the pears packed in tightly. Drizzle the pears with the lemon juice and then sprinkle with the cinnamon, ginger, and nutmeg.

In a small heavy-bottom saucepan, heat the sugar over medium-high heat stirring carefully until the sugar melts and turns to golden brown. Drizzle over the pears until they are coated evenly.

Bake the pears in a preheated oven at 375F for 30 minutes, or until the pears are completely tender. Serve with a dollop of coconut milk ice cream and a generous ladle of the sugary syrup.