person(s)
Preheat the oven to 180 °C.
Wash the pears, cut them in half, and carefully remove the core and seeds.
Place them in a baking dish, cut side up. Sprinkle with vanilla sugar and a pinch of cinnamon, then add a few small knobs of butter.
Bake for 25 to 30 minutes, until the pears are tender and lightly caramelized.
Meanwhile, coarsely chop the pecans and toast them for a few minutes in a skillet without any fat.
As soon as they come out of the oven, place a generous spoonful of pear-chocolate-hazelnut jam in the center of each pear half while it’s still warm.
Sprinkle with roasted pecans.
Serve warm, perhaps with a scoop of vanilla ice cream or a spoonful of crème fraîche.
