Pears are a lovely winter fruit to include in your desserts. Bosc and Anjou are my favorites for baking and stuffing. Their firmer texture doesn’t fall apart
when they are baked. I especially like the festive Red Anjou pears, which are so pretty. This is an easy to make dessert, gluten, dairy and refined sugar-free with lots of flavor. serve them as is or with a dollop of coconut whipped cream.
Pecan Cardamom Pears
Ingredients
- 3 each Red Anjou pears
- 8 each dates, medjool, pitted, chopped make sure you pick soft dates that have not dried out too much
- 1 cup pecans, toasted
- 6 each pecan halves, to garnish tops of pears
- 1/2 teaspoon cardamom, ground
- 1 teaspoon ceylon cinnamon, ground
- 2 teaspoon lemon zest
- 1 cup apple cider
- 6 teaspoons organic coconut butter or organic butter
Instructions
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Wash and trim stem end off of pears. Slice pears in 1/2 lengthwise and using small spoon or a melon baller, scoop out the seeds, making a small cup for the filling.
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Preheat oven to 375 degrees.
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In the bowl of a food processor fitted with an S blade, place toasted pecans, cardamom and cinnamon. Pulse until nuts are coarsely ground. Add chopped dates and lemon zest and pulse until mixture comes together. (mixture will still be coarsely ground )
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Divide mixture into 6 portions and fill the cavaties of the pears, making a little mound of filling in each. Top each mound of filling with a pecan 1/2.
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Place pears filling side up in a casserole dish . Pour apple cider into pan. Top each pear with a teaspoon of coconut butter or organic butter.
Cover pan and place in preheated oven for 35-45 minutes until pears are soft and knife tip easily goes through the pear.
Uncover pears and bake for an additional 15 minutes to brown tops.
Eat warm or at room temperature, drizzle any remaining juice over the top. Serve as is or with a dollop of coconut whipped cream.
Recipe Notes
Sweet pears are a lovely winter fruit when you want a touch of sweetness. This is a dessert that is so easy to prepare and can be made in advance, with no added refined sweeteners, gluten and grain free as well. Bosc and Anjou pears
, which are easy to find in most markets are my favorite for baking and stuffing. These pears have a slightly firmer texture and don't lose their shape when baked. I particularly like the Red Anjou pears for the added pop of color.