FEATURED RECIPE

Maple And Coffee Baked Pears

A seasonal recipe with Songbird Colombian

Ingredients

* 2 large ripe but firm Bosc or Anjou pears

* ½ cup freshly brewed Songbird Colombian coffee

* 3 tablespoons pure maple syrup

* 1 tablespoon unsalted butter, melted (or a plant-based alternative)

* ½ teaspoon ground cinnamon

* ½ teaspoon vanilla extract

* Small pinch of salt

Optional: 2 tablespoons chopped toasted walnuts; yogurt or ice cream for serving

1. 1. Heat the oven to 375°F. Lightly grease a small baking dish that holds four pear halves snugly, such as an 8-inch square.
2.  
3. 2. Halve the pears lengthwise and scoop out the cores. If a half wobbles, trim a very thin slice from its rounded underside. Arrange cut side up.
4.  
5. 3. Whisk the coffee, maple syrup, butter, cinnamon, vanilla, and salt. Spoon some into each hollow and pour the rest around the fruit.
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7. 4. Cover and bake 20 minutes. Uncover, baste with the sauce, and bake another 15–30 minutes, until a small knife slides easily into the thickest part. Firmer pears take longer. If the dish starts to dry out, add a splash of water.
8.  
9. 5. Rest 5 minutes. Spoon the warm sauce over the pears, add walnuts if you like, and serve one half per person with your favorite topping.

Every recipe begins with the coffee itself.
We source and roast with care - working directly with farmers and cooperatives to bring out the best in every bean.

When you choose your coffee thoughtfully, every recipe becomes an extension of that relationship - connecting your daily ritual to a larger story of craft, community, and care.