As much as I worry about being “old” (yes I know rationally that 23 is not old…) and not having my life mapped out or really too much idea about what I want to do with it, there are definitely upsides to getting older. One is that I’m more comfortable just being me and worry far less about other people’s expectations or opinions.
Strange place to start perhaps but I came to this conclusion when faced with these pears. So pretty with their skin rosy and gleaming in the sunlight, they made me smile! Then I realized that it’s probably not many 23 year-olds who get so excited about fruit….But I really don’t care, I’m happy with my own ways and don’t mind being different at all.
Even if most of my “real-life” friends don’t understand my enthusiasm for fruit and vegetables I bet that many of you do! And I’m sure you agree that these beauties needed an elegant dessert to showcase them in their full glory!
Baked in a buttery caramel with warming spices the fruit softened and sweetened up and was gorgeous with vanilla ice cream and a smattering of toasted almonds. A no-fuss but still special dessert.
- 4 Medium-sized, ripe but firm pears, peeled and halved
- 6T Coconut sugar
- 3T Coconut oil
- 1/8t Salt
- 3/4t Ground ginger
- 6 Cardamom pods OR 1/2t Ground cardamom
- Preheat the oven to 180C/350F
- Put the coconut oil in a small pan with the coconut sugar, salt and ginger.
- Cut open the cardamom pods, shake out the seeds and grind in a pestle and mortar. Discard the pods and add the ground cardamom to the pan.
- Warm over low heat for 5-10 minutes until the coconut oil is melted and combined well with the sugar (N.b. Coconut sugar does not melt quite like white sugar so it may not look homogeneous) .
- Spread the caramel into a roasting dish and arrange the pears on top, cut-side down
- Cook for 20 minutes, then turn the pears over, basting with the caramel, and cook for a further 20 minutes.
- Cool for 5 minutes before serving with non-dairy ice cream, yogurt, Coconut Whipped Cream or Vanilla Bean Cashew Cream
- Extras can be refrigerated but must be reheated and eaten warm as the coconut oil will harden when cold.
Have you learnt any life-lessons through cooking?!