I wondered, then, if I could take advantage of both the aspects packing this favourite fruit of mine and transform it into a dish that was the best of both. I had been hoarding a Dorie Greenspan recipe in my bookmarks folder for what seems like ages, and since I had these very appley pears in my possession I thought this would be the perfect time to try it out!
What I loved was that the whole thing is nothing more than fruit, sugar, spices, and a touch of butter. In my case, I used wafer-thin slices of Asian pears, a slightly exotic-smelling spice mixture, vanilla sugar and fruity, cold-pressed coconut oil. Then, like how Mother Nature makes diamonds, time, pressure and heat work their magic little by little until out comes this wonderfully silky, comforting, melt-in-your-mouth creation that you can't help but want to dig right into. The original recipe used ramekins, but since mine are
When I say you want to eat it with everything, you truly do - my family dug into this with vanilla and caramel gelato, plain Greek yogurt, morning oatmeal, pancakes, and simply au natural. In fact, my mom was looking at serving this alongside a pork roast for dinner, but then someone - ahem - ate the last of it as a midday snack.
Shared with Waste Not Want Not Wednesday and Gluten-Free Wednesdays
Low n' Slow Baked Asian Pears
Makes one 6” square pan, 4 servings
¼ cup vanilla sugar
¼ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground cardamom
2 large Asian pears (I used the yellow-skinned type), peeled, cored and sliced as thin as possible*
2 tbsp melted coconut oil
- Position rack in center of oven and preheat to 300°F. Line a 6” square pan with foil, then parchment, extending edges over the sides.
- Combine the sugar and spices in a small dish, set aside.
- Layer pear slices, overlapping them slightly, over the bottom of the dish.
- After you complete 2 layers of fruit, brush lightly with coconut oil and sprinkle with sugar mixture.
- Repeat until all the fruit is used up, finishing with spiced sugar.
- Place a square of parchment on top of the fruit, fold the foil edges overtop and wrap in another layer of foil. Pierce layers of foil and parchment 2-3 times to vent steam.
- Place on a baking sheet and place a weight on top (I used a 5-inch cast iron skillet).
- Bake for 2 ¼ - 2 ½ hours.
- Turn off the oven, leaving the weighted dish inside, and let sit for 30 minutes.
- Remove to a wire rack and remove the weight and top coverings. Cool to room temperature.
- Store, covered, in the fridge.
Amount Per Serving
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 27.1 g
Dietary Fiber: 5.0 g
Protein: 0.7 g