This recipe was inspired by one created by Ainsley Harriot. A warm and comforting desert with delicious sweet and savoury notes. Served with dairy free coconut yoghurt infused with vanilla it really hits the spot!Fibro Food Fairy
This is a great dish to serve when you have guests or hosting a dinner party. It’s super simple to prepare but does require moderate effort.
The seed and nut filling can be prepared ahead of time however I would not recommend preparing the pears in advance as this may cause them to spoil. Coating the cut pears in a little lemon juice helps to prevent them from turning brown.
Once prepared they require little attention just pop them in the oven whilst you attend to your guests.
Free From Information:
- Dairy free
- Egg free
- Gluten free
- Refined sugar free option
- Soya free
Baked pears with ginger
A warming comforting dessert that's bound to impress!
- 30g coconut oil, melted (extra for greasing)
- 20g walnuts, chopped
- 20g almonds, chopped
- 10g sunflower seeds
- 3 tablespoons ginger syrup or maple syrup
- 1 teaspoon ground ginger
- 4 large ripe pears, peeled if preferred
- lemon juice
Preheat the oven to 180° fan and grease a large oven proof dish with a little melted coconut oil.
Add the chopped nuts and sunflower seeds to the melted coconut oil. Then add the syrup and ground ginger. Stir to combine.
Peel the pears (if preferred) and cut them in half, length ways. Use a teaspoon to carefully remove the core from the centre, creating a cavity for the nut filling. Toss the pears in a little lemon juice to prevent them from turning brown.
Place the pears in the prepared ovenproof dish cut side up. Fill the cavity of each pear with the nut seed mixture. Drizzle over the remaining syrup and bake in the oven for 25-30 minutes until the pears have softened.
Serve with dairy free yoghurt, custard or some whipped coconut cream.
FIBRO FOOD FAIRY TIP: If you prefer a refined sugar free version of this recipe use maple syrup instead of ginger syrup.