I love have fruit for dessert. It tends to be a bit lighter after a meal and now with the heat of summer approaching, well in Miami it is already here, fruit is a great option. Everyone has had berries with fresh cream, it's a simple and classic fruit dessert. I was shopping in the market the other day and saw some pears. I usually make pear desserts far the fall, but they caught my attention so I bought some. They sat in my pantry for a few days because I was stuck with what to make with them. I thought why not make a caramel sauce with them. Pears tend to have a lot of water and natural sugars, so when they hit a hot oven with some butter and sugar they form a caramel. I make granola every week and thought thats a perfect texture combination, a soft sweet pear with a crunchy granola.
Yields 4 servings
2 Bosc pears - peeled, halved, and cored
1 tablespoon palm coconut sugar
2 -2 1/2 tablespoons organic cane sugar
1 teaspoon vanilla extract
2 tablespoons unsalted organic butter - cut into 4-6 small cubes
A pinch of salt
1 teaspoon ground ginger (if you don't want the ginger so forward only use 1/2 teaspoon)
1/4 teaspoon ground nutmeg
Preheat oven to 375 degrees.
Peel the pears, cut the tops and bottoms off. Cut in half and remove the seeds and core.
Place in the skillet pan or cast iron pan center down.
Sprinkle with the sugar, vanilla extract, spices, and place the butter throughout.
Place in the oven and allow this to cook for about 15-25 minutes. The pears should be tender and the caramel sauce will be on the loose side.
Remove from the oven and allow to cool for 8 -10 minutes until you serve with granola.