Normandy Pears Baked in Cider

Why this dish works

Normandy Pears Baked in Cider is built for 4 servings and lands at roughly 48 kcal per plate, with 4g protein, 30g carbohydrate and 6g fat across the recipe. It comes together in about 55 minutes using 7 whole-food ingredients — led by firm pears, peeled, dry cider, vanilla pod, split — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The dessert sits inside our Northern France collection and carries the Plant-Based, Gluten-Free, Low-Glycemic tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 5 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.