Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *
Happy New Year. Sorry I was too busy with the holidays to post last week but I hope today’s post will make you so hungry you will find it in your heart to forgive me.
Last week’s fruit from the CSA was pears. I ate a few and gave away more but still was left with four, by now overly ripe, pears. So here is my dessert of the week. They’re easy to prepare and quite yummy and would also be great served with vanilla ice cream (if you can have it) or coconut sorbet.
Maple Roasted Pears
The spice in the recipe as written is very subtle. Use the 1/2 teaspoon for a more obvious flavor. You can also skip the allspice and use your own favorite like cinnamon, or pumpkin pie spice or if you are feeling adventurous, a little curry powder.
4 ripe pears
2 tablespoons maple sugar
1/4 teaspoon ground allspice
Pomegranate seeds for garnish
Preheat oven to 400°F. Line a 9 x 13 x 2-inch baking pan with aluminum foil.
Peel the pears.
Cut in half, through the blossom end.
Using a spoon, scoop out the core;
place in the prepared pan.
In a small bowl, stir together the sugar and allspice. Sprinkle over the pear halves.
Bake 40 minutes or until maple sugar has melted and pears are very tender.
Remove to serving plate and sprinkle with pomegranate seeds, if desired.