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1
Preheat an oven to 375F.
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2
Peel the pears, cut in half lengthwise and core.
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3
Immediately squeeze the lemon juice from both halves over the pears.
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4
Cut the pears lengthwise into thick slices and arrange in a baking dish or pie dish large enough to hold them in a single layer.
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5
Drizzle 1 1/2 to 2 Tbs.
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6
of the honey over the top and add enough orange juice to form a light film on the bottom of the dish.
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7
Roast the pears for 10 minutes.
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8
Meanwhile, in a dry small fry pan over high heat, toast the pecans, shaking the pan constantly, until they are aromatic, 3 to 4 minutes.
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9
Remove from the heat and reserve several pecan halves for garnish.
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10
Transfer the remaining nuts to a food processor and chop coarsely.
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11
Add the cereals, lemon zest and brown sugar and process until evenly chopped and well mixed.
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12
Spoon the cereal mixture over the partially roasted pears, forming a crust..
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13
Drizzle with 2 to 3 more teaspoons of the honey.
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14
Continue to roast until the crust is browned on top and the pears are tender when pierced, 15 to 18 minutes more.
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15
Meanwhile, in a bowl, whisk the remaining 1 Tbs.
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16
honey into the cream.
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17
Beat until soft peaks form, then fold in the vanilla.
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18
Remove the pears from the oven.
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19
Spoon a dollop of whipped cream on each serving, garnish with the reserved pecan halves and serve immediately.
