Vanilla Roasted Pears with Bourbon Cream and Glazed Pecans (Refined Sugar-Free, Paleo and Vegan Options)

Gourmande in the Kitchen

Ready in: 60 minutes
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8
Vegetarian
Very Popular

Ingredients

  • 4 ripe but firm bosc pears, cored, peeled and halved or quartered
    Produce
  • 1 to 2 teaspoons bourbon (or substitute Cognac for a non-grain based alcohol or vanilla extract),
    Alcoholic Beverages
  • 1 Tablespoon/14g butter (substitute coconut oil for vegan version)
    Milk, Eggs, Other Dairy
  • 4 Tablespoons/56g butter (use coconut oil for vegan version)
    Milk, Eggs, Other Dairy
  • 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)
    Canned and Jarred;Milk, Eggs, Other Dairy
  • 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)
    Nut butters, Jams, and Honey;Health Foods
  • The juice of 1/2 a lemon
    Produce
  • 1 cup/ 120g pecans
    Nuts;Baking
  • 1/4 teaspoon sea salt
    Spices and Seasonings
  • ½ vanilla bean , seeds scraped
    Baking
  • 2 Tablespoons/30g of filtered water
    Beverages

Steps

  • 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.

Nutrition

  • Calories: 303.62  cal  (15.18%)
  • Fat: 26.36  g  (40.56%)
  • Saturated Fat: 14.31  g  (89.45%)
  • Carbohydrates: 18.99  g  (6.33%)
  • Sugar: 11.38  g  (12.64%)
  • Cholesterol: 18.81  mg  (6.27%)
  • Sodium: 142.56  mg  (6.2%)
  • Alcohol: 0.21  g  (1.16%)
  • Protein: 2.51  g  (5.02%)
  • Manganese: 0.97  mg  (48.45%)
  • Copper: 0.33  mg  (16.5%)
  • Fiber: 3.96  g  (15.83%)
  • Iron: 2.06  mg  (11.47%)
  • Magnesium: 43.55  mg  (10.89%)
  • Phosphorus: 93.18  mg  (9.32%)
  • Potassium: 264.45  mg  (7.56%)
  • Vitamin B1: 0.1  mg  (6.92%)
  • Vitamin C: 5.18  mg  (6.28%)
  • Zinc: 0.93  mg  (6.22%)
  • Vitamin A: 247.96  IU  (4.96%)
  • Vitamin K: 4.96  µg  (4.73%)
  • Folate: 16.33  µg  (4.08%)
  • Vitamin B6: 0.07  mg  (3.35%)
  • Vitamin E: 0.49  mg  (3.24%)
  • Vitamin B3: 0.6  mg  (3.0%)
  • Calcium: 27.8  mg  (2.78%)
  • Vitamin B2: 0.04  mg  (2.56%)
  • Vitamin B5: 0.24  mg  (2.37%)

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