Baked Pears with Cinnamon and Blackberries

Time to share an autumnal recipe from my book The Chakra Kitchen ... perhaps the simplest and most economical one in there and very healthy and alkalising for the body. It contains delicious blood sugar balancing cinnamon and heart chakra supporting pears and brow chakra balancing blackberries to help get your heart and mind on the same page! Get out picking in the hedgerows while the sun is shining!

Photography by Adrian Lawrence for CICO Books © 2015

Photography by Adrian Lawrence for CICO Books © 2015

Chakras: Root, Solar Plexus, Heart, Brow, Crown

Serves 2

2 ripe green pears

1 cup/150g blackberries

1 teaspoon ground cinnamon

1 tablespoon raw coconut nectar (granules)

Preheat the oven to 160ºC fan /180ºC/gas mark 4.

Slice each pear in half and scoop out the core with a spoon. Place the pears in a row on a foil-lined baking tray (cut a piece of foil large enough to form a parcel before baking).

Mix the cinnamon with the coconut nectar in a small bowl. Add a handful of the blackberries to the centre of each pear, followed by a good sprinkling of the cinnamon mixture. Fold up the sides of the foil to form a parcel, sealing at the top. Bake in the centre of the oven for 25–30 minutes.

Once the pears are soft to touch and the juices are flowing, remove from the oven and serve two halves per person in shallow bowls.