Breakfast Treat

There’s something comforting about fruit baked until it slumps and softens, and this old-fashioned breakfast does it with almost no effort.

Dried figs and cored, halved pears go into a single casserole, get a dusting of cinnamon and brown sugar, then a splash of hot water that turns into a light syrup as everything bakes.

Cover the dish tightly so the trapped steam plumps the figs and tenderizes the pears at the same time. Twenty-five minutes in a moderate oven is all it takes.

The figs drink up the spiced liquid and grow jammy, while the pears go fork-soft and glossy.

Serve it warm right from the baking dish, with a pour of cold top milk or cream over everything if you like that hot-cold contrast.

Kitchen Tips

• Keep the lid on tight; the steam it traps is what plumps the dried figs and stops the fruit from drying out.
• Choose pears that are ripe but still firm so they soften without collapsing into mush.
• Leftovers keep well in the fridge and taste great cold, spooned over yogurt or oatmeal.

Variations

• Swap the pears for apples, or add a few dried apricots to the mix.
• A strip of orange or lemon zest in the water brightens the syrup.
• Add a pinch of cardamom or a couple of whole cloves for warmer spice.