Vanilla Roasted Pears with Bourbon Cream and Glazed Pecans (Refined Sugar-Free, Paleo and Vegan Options)
Vanilla Roasted Pears with Bourbon Cream and Glazed Pecans (Refined Sugar-Free, Paleo and Vegan Options) requires approximately 1 hour from start to finish. This recipe serves 8 and costs $1.43 per serving. One serving contains 304 calories, 3g of protein, and 26g of fat. A mixture of water, bourbon, coconut milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian and primal diet. 349 people have tried and liked this recipe. Plenty of people really liked this beverage. It is brought to you by Gourmande in the Kitchen. With a spoonacular score of 27%, this dish is rather bad. Maple Vanilla Clusters (Paleo + Refined Sugar-Free), Healthy Homemade Vanilla Bean Paste (refined sugar free, gluten free, vegan), and Liquid Gold - Dairy Free Caramel Sauce (Paleo, vegan & refined sugar free) are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
4 ripe but firm bosc pears, cored, peeled and halved or quartered
1 to 2 teaspoons bourbon (or substitute Cognac for a non-grain based alcohol or vanilla extract),
1 Tablespoon/14g butter (substitute coconut oil for vegan version)
4 Tablespoons/56g butter (use coconut oil for vegan version)
1 can of regular coconut milk chilled overnight in the fridge (or use chilled good quality heavy cream instead if you'd like in place of the coconut whipped cream for a non-paleo non-vegan version)
1 to 2 Tablespoons raw wildflower honey (use more if you like your whipped cream on the sweeter side) (use maple syrup for a vegan version)
The juice of 1/2 a lemon
1 cup/ 120g pecans
1/4 teaspoon sea salt
½ vanilla bean , seeds scraped
2 Tablespoons/30g of filtered water
Equipment:
frying pan
baking sheet
baking pan
sauce pan
whisk
oven
mixing bowl
hand mixer
Cooking instruction summary:
Melt honey, butter and salt in a heavy bottom skillet over medium-high heat. Bring to a boil, add pecans stirring to coat. Reduce to a simmer and cook until the syrup reduces and thickens, and coats the nuts (about 3 minutes). Remove from heat; scrape onto baking sheet and let cool until dry (about 30 minutes). Store in an airtight container at room temperature for up to two weeks. Preheat oven to 400°F. Arrange the pears in a single layer in a medium oven proof baking dish and set aside while making the sauce.In a small saucepan or skillet over low heat, whisk together the honey, butter, lemon juice, water, vanilla seeds with the bean and a pinch of salt. Bring to a boil and cook until it starts to thicken (about 2 minutes) and pour over pears.Roast pears for 30-35 minutes until tender, flipping the pears halfway through spooning the dish juices over occasionally. Divide the pear halves among serving dishes. Serve warm with the sauce at the bottom of the dish, the whipped coconut cream (recipe below) and buttered pecans (see above). Open and scoop the solidified cream that has risen to the top of the can of coconut milk, discarding the clear liquid underneath.Transfer coconut cream to a pre-chilled mixing bowl and beat on low with the honey and bourbon with a stand or hand mixer until lightened. Increase speed to high and continue beating until thick and creamy.Serve with the roasted pears and buttered pecans.
Step by step:
1. Melt honey, butter and salt in a heavy bottom skillet over medium-high heat. Bring to a boil, add pecans stirring to coat. Reduce to a simmer and cook until the syrup reduces and thickens, and coats the nuts (about 3 minutes).
2. Remove from heat; scrape onto baking sheet and let cool until dry (about 30 minutes). Store in an airtight container at room temperature for up to two weeks. Preheat oven to 400°F. Arrange the pears in a single layer in a medium oven proof baking dish and set aside while making the sauce.In a small saucepan or skillet over low heat, whisk together the honey, butter, lemon juice, water, vanilla seeds with the bean and a pinch of salt. Bring to a boil and cook until it starts to thicken (about 2 minutes) and pour over pears.Roast pears for 30-35 minutes until tender, flipping the pears halfway through spooning the dish juices over occasionally. Divide the pear halves among serving dishes.
3. Serve warm with the sauce at the bottom of the dish, the whipped coconut cream (recipe below) and buttered pecans (see above). Open and scoop the solidified cream that has risen to the top of the can of coconut milk, discarding the clear liquid underneath.
4. Transfer coconut cream to a pre-chilled mixing bowl and beat on low with the honey and bourbon with a stand or hand mixer until lightened. Increase speed to high and continue beating until thick and creamy.
5. Serve with the roasted pears and buttered pecans.
Nutrition Information:
covered percent of daily need
