Pan Roasted Maple Glazed Pears with Vanilla Bean Ice Cream

This recipe is extra special because it’s that comforting combination of hot and cold. Who doesn’t love a warm pie or a melting lava cake with ice cream? What about an ice cream sundae with hot fudge? We all love it.

These pan roasted pears are simple to make but take a little extra attention. If you have any questions regarding the recipe, please feel free to ask.

Here's what you need: 

Ice Cream:
  • 1 can full-fat coconut milk (Field Day)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 Bartlett pears
  • 2-3 Tbsp coconut oil (for pan roasting)
  • Drizzle of maple syrup

Here's how to make it:

Ice Cream: 

  1. Add coconut milk, maple syrup, and vanilla to a mixing bowl and whisk until smooth.
  2. Pour mixture into an ice cube tray and freeze overnight.
  3. When ready, pop out the ice cream cubes from the ice tray and add them to a blender.
  4. Blend until smooth and creamy, scraping down the sides as necessary.
  5. Transfer ice cream to a loaf tin, and back to the freezer while preparing the pears.


  1. Peel firm Bartlett pears and cut in half, length-wise, then slice sides so pears sit flat.
  2. Use a melon baller to remove seeds and a knife to remove stems.
  3. Add coconut oil to a hot pan and sear the pears face down first until golden brown, then flip over to sear the other side.
  4. Preheat oven to 350 F.
  5. Once both sides are pan-seared, stick them in the oven and bake until tender the whole way through (approximately 20-30 minutes but this all depends on your oven so keep a close eye).
  6. About halfway through (approximately 10-15 minutes in), drizzle a little maple syrup on the pears (NOT on the pan as this can lead to over-caramelization, which can burn the pears).
  7. Remove pears from the oven and set aside to cool slightly before adding a scoop of ice cream.
  8. When ready, scoop ice cream onto pears to serve. 

Leave a comment