Low n Slow Baked Asian Pears
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
¼ cup sugar¼ tsp ground ginger¼ tsp ground allspice¼ tsp ground cardamom2 large Asian pears (I used the yellow-skinned type), peeled, cored and sliced as thin as possible*2 tbsp melted coconut oil
Position rack in center of oven and preheat to 300°F. Line a 6” square pan with foil, extending edges over the sides.
Combine the sugar and spices in a small dish, set aside.
Layer pear slices, overlapping them slightly, over the bottom of the dish.
After you complete 2 layers of fruit, brush lightly with coconut oil and sprinkle with sugar mixture.
Repeat until all the fruit is used up, finishing with spiced sugar.
Place a square of parchment on top of the fruit, fold the foil edges overtop and wrap in another layer of foil. Pierce layers of foil and parchment 2-3 times to vent steam.
Place on a baking sheet and place a weight on top (I used a small (~5”) cast-iron frypan).
Bake for 2 ¼ - 2 ½ hours.
Turn off the oven, leaving the weighted dish inside, and let sit for 30 minutes.
Remove to a wire rack and remove the weight and top coverings. Cool to room temperature.
Store, covered, in the fridge.
Serving Size: Makes one 6” square pan, 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the sugar and spices in a small dish, set aside.
Layer pear slices, overlapping them slightly, over the bottom of the dish.
After you complete 2 layers of fruit, brush lightly with coconut oil and sprinkle with sugar mixture.
Repeat until all the fruit is used up, finishing with spiced sugar.
Place a square of parchment on top of the fruit, fold the foil edges overtop and wrap in another layer of foil. Pierce layers of foil and parchment 2-3 times to vent steam.
Place on a baking sheet and place a weight on top (I used a small (~5”) cast-iron frypan).
Bake for 2 ¼ - 2 ½ hours.
Turn off the oven, leaving the weighted dish inside, and let sit for 30 minutes.
Remove to a wire rack and remove the weight and top coverings. Cool to room temperature.
Store, covered, in the fridge.
Serving Size: Makes one 6” square pan, 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 170.4
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 5.0 g
- Protein: 0.7 g
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