This delicious fruit dessert recipe is a great option to pie and is flavorful and aromatic with gingerbread spices. Paleo and gluten-free.
Course:
Dessert
Keyword:
dessert, gingerbread, gluten free, holiday, paleo, pears, pie
Servings: 6servings
Ingredients
3bosc pearspeeled, halved and core removed with a melon scooper
4ounces organic grass-fed butter (or can substitute coconut oil)
1/2cupcoconut or date sugar
1/3cupcoconut flour
1/3cupalmond meal
1tsp.McCormick® Ground Cinnamon
3/4tsp.McCormick® Ground Allspice
1/2tsp.McCormick® Ground Ginger
¼tsp.McCormick® Ground Clove
¼tsp.McCormick® Ground Nutmeg
¼tsp.salt
Instructions
Preheat oven to 400 degrees
Place butter in cast iron skillet and melt over medium heat, stirring frequently until just turning golden brown and butter “foam” subsiding.
Remove butter from heat and pour into ceramic or glass bowl, leaving the bottom of the cast iron skilled coated with butter.
In another bowl, mix together coconut sugar, coconut flour, almond meal, spices, and salt.
Pour these dry ingredients into melted butter and mix together with fork, this streusel mixture will be crumbly. Set aside.
Place a pear half cut-side down on a cutting board. Lay chopsticks (or pencils) lengthwise along both sides of pear. Make cuts (crosswise) about 1/8 inch apart, but don't cut all the way through. The chopsticks will help prevent slicing straight through.
Repeat with remaining pear halves. Place pears in buttered skillet, cut side down. Cover pan with aluminum foil.
Bake for 30 mins at 400 F degrees.
Remove foil and top with streusel evenly over pears, spooning some into layers. .
10. Return to oven, uncovered, for 10 more minutes and then finish up under broiler for 1 to 2 minutes (watching carefully) for more browning.
11. Let cool in pan for 5 minutes and then serve in a bowl with ice cream, yogurt, or plain, along with the cooking liquid as a “syrup.”