It’s not uncommon to want sweet things during the colder weather ~ puddings, baked goods, breads, etc. But the flour/sugar equation isn’t always the best for us. I was hoping to remedy the sweet with something healthy, and for certain, these baked pears fit the bill. They’re a synch to make, and they’re beyond delicious and a great way to appease that sweet tooth without the flour (and dessert coma) afterwards. Plus I love that just with a few simple ingredients, these pears get transformed into a luxurious dessert you can even offer to guests, for a light post-meal sweetness.
Two pears (Bosc preferred but green are also fine)
1/2 small lemon, juiced
4 tsp pumpkin seeds
Slice pears lengthwise in half. Cut a small slit on the round outside belly of the pears so they can sit flat in the casserole dish. Scoop out the seeds using a melon baller or a spoon. Place the pears in the casserole dish, and squeeze the lemon over them. Add 1 tsp pumpkin seeds to each middle of the pear, sprinkle with cinnamon, and bake uncovered at 350 degrees for 30 minutes. When they are done, drizzle a little coconut nectar on the top and serve. These go great with some vanilla coconut yoghurt, or your favorite dairy-free vanilla ice cream. Enjoy!