Wednesday, November 19, 2008

Baked pears with nuts and maple syrup

For my dinner party on Saturday, I needed a dessert recipe with no dairy and no flour. The amazing sex on a plate dessert that I usually make was totally out of the question since it is loaded with cream, chocolate and flour. Then I remembered an easy baked pear recipe from the Epicurious Web site that I made years ago. In place of the butter I used margarine, which apparently has buttermilk in it....oops, and in place of flour I used almond meal. I also substituted the hazelnuts for toasted almonds. It turned out great! The original recipe is also wonderfully tasty. I suspect it would be equally delicious with apples too.

I served the pears hot out of the oven over soy ice cream which I have to confess is rather tasty.

Stuffed, baked pears:

1/3 cup hazelnuts, toasted, husked
1/3 cup (packed) golden brown sugar
1 1/2 tablespoons unsalted butter, room temperature
2 teaspoons all purpose flour
2 teaspoons Frangelico (hazelnut liqueur), amaretto or brandy

3 8-ounce Anjou or Bosc pears, peeled, halved
6 tablespoons apple juice
6 tablespoons pure maple syrup

Position rack in center of oven; preheat to 375°F. Place nuts in plastic bag; crush coarsely with rolling pin. Transfer to bowl. Mix in sugar, butter, flour and liqueur.

Using melon baller, core each pear half, creating cavity. Arrange pears, cut side up, in 11x7-inch glass baking dish. Mound nut mixture in cavities, dividing equally and pressing to compact. Pour apple juice into dish around pears. Drizzle pears with maple syrup.

Bake pears until tender when pierced with small sharp knife, basting occasionally with juices, about 45 minutes. Transfer pears to plates. Drizzle with juices.


Vera said...

Kelly, instead of margarine next time try Earth Balance. It's totally vegan, non-gmo, non-hydrogenated. but looks and tastes and acts like butter.

for example, if you spread it on your toast, it doesnt make the toast all soggy the way margarine does, etc

it comes in tub, sticks, they even make shortening. it's a versatile product. I've passed it off in rich desserts, roux, as well as clam sauces

Ann said...

I love your new site! I don't know how long it's been up but I've been doing other things. And the pear dessert looks absolutely delicious.