“For any day you want a quick dessert that doesn’t require a hundred ingredients, try these easy baked pears,” says Kirsten Buck, author of 2021 Taste Canada Awards Shortlisted Cookbook Buck Naked Kitchen: Radiant and Nourishing Recipes to Fuel Your Health Journey. “All you need is a few pears and a couple pantry staples, and you’ve got yourself a warm delicious dessert. If you don’t have pears on hand, use apples.” These are gluten-free, dairy-free, paleo and vegetarian.
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Cinnamon Baked Pears
Servings 4 servings
Ingredients
- 4 ripe Bartlett pears halved and cored
- 2 tablespoons melted Ghee below) or clarified butter
- 2 teaspoons coconut sugar
- 1 teaspoon ground cinnamon
- 1 cup Coconut Whipped Cream below, for serving (optional)
- ¼ cup pistachios crushed
Ghee:
- Makes 1 ½ cups
- 1 pound unsalted butter cubed
Coconut Whipped Cream:
- Makes 1 ½ cups
- 1 13.5-ounce can full-fat coconut milk or coconut cream refrigerated for at least 6 to 8 hours or overnight
- 2 tablespoons
- maple syrup
Instructions
- Preheat the oven to 400°F. Place the halved pears cut side up in a baking dish. Drizzle the ghee over the pears and sprinkle evenly with the coconut sugar and cinnamon. Bake for 30 minutes, until the pears are easily pierced with a fork.
- Serve warm with whipped cream, if you like, and a sprinkle of crushed pistachios.
Ghee:
- Melt the butter in a saucepan over medium-low heat. When the butter is melted, the milk solids will float to the surface. Using a slotted spoon, skim the milk solids from the top, leaving behind as much of the golden ghee as possible.
- Set a fine-mesh strainer over a glass storage jar and line with cheesecloth. Using a ladle, carefully spoon the golden clarified butter into the lined strainer, catching any remaining milk solids. Try to avoid scooping the settled milk solids from the bottom of the pot. Discard the milk solids.
- Cover the container with an airtight lid. Store in the refrigerator for up to 3 months.
Coconut Whipped Cream:
- Place a metal mixing bowl and a whisk attachment in the freezer for 1 hour before making the whipped cream.
- Scoop the solid coconut fat from the can and add it to the cold mixing bowl, leaving the liquid behind.
- Using the cold whisk attachment, beat the solid fat with an electric mixer until creamy and smooth, 1 to 2 minutes. Add the maple syrup and vanilla and continue to beat for an additional minute. Taste and adjust sweetness as needed.
- Enjoy immediately, or refrigerate in a glass storage container for up to 1 week. The whipped cream will harden and set in the fridge the longer it’s chilled.