To prepare the pears
- Start by washing the pears , dry with a tissue. Next halve it along the stem, lengthwise. Now slice off a bit from the skin side of the pear to ensure it stays straight on the baking tray. Next gently core the pear. You can use a corer, melon baller or even a teaspoon for this. Just be gentle and dont hollow out the flesh completely. Just ensure the seeds and core is gone. Place the four pieces, skin side down on a baking tray with sides.
For the roasting
- Drizzle the jaggery syrup on the pears reserving about 2 tbsp for later. Dust the pears with cinnamon and sea salt. Put them in a pre heated oven at 190C for 20 mins. Remove and let cool a little. In the meanwhile, toast some walnuts and chop them up if you like. Now to serve, add a dollop of greek yogurt on the pear, top it with walnuts and cranberries, drizzle a bit more of jaggery syrup around it and serve!! Rose petals optional but I love them on mine!
For the jaggery syrup
- Simple simmer 1 cup of organic powdered jaggery with 1/2 cup water till it becomes syrupy. To enhance the flavor I added 2 cloves, 2 cardamom, 3 black pepper and a 1/2 inch grated ginger. Put everything together in a sauce pan and simmer on low heat till syrupy. Keep whisking. Once done, strain through a fine mesh to remove any impurities and the whole spices. Store in a clean air tight jar in the fridge for 2 weeks. Use as and when needed.