Caramelized Maple Ginger Baked Pears

Preheat the oven to 375℉.
Melt the butter in a small pot. Once melted remove the pot from the heat and add the maple syrup, vanilla extract and cinnamon. Grate the ginger into the pot. Stir to combine and set aside.
Cut the pears in half. Use a melon baller or spoon to scoop out the core. Place the pears cut side up in a large baking dish. (I used a 9" x 13" pan but use anything that fits the pears without too much leftover space.) You can make a small slice to the bottom side of the pears so they lay flat on the baking dish.
Pour the mixture on top of the pears. Fill the cored cavities no more then half full. There should be a lot of liquid in the bottom of the dish. It will caramelize as it bakes and tastes amazing used as a sauce on top of the pears.
Bake for 25-30 minutes until the pears are soft. If your pears were quite firm you may need to extend the baking time. To serve warm, scoop the sauce and the caramelized bits at the bottom of the dish on top of the pears. They are also delicious cold and can be topped with yogurt and granola. Store them in an airtight container in the fridge for up to 5 days. Enjoy!

*I used Bartlett pears but Anjou or Bosc will also work.