Low n Slow Baked Asian Pears

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Low n Slow Baked Asian Pears calories by ingredient


Introduction

Modified from a Dorie Greenspan recipe, this dessert is nothing more than wafer-thin slices of Asian pears layered with coconut oil and a spiced sugar mixture, lightly pressed and slowly baked to meltingly tender perfection. A chilled square of this alongside caramel or vanilla ice cream is the perfect, frugal-fancy end to any day of the week! Modified from a Dorie Greenspan recipe, this dessert is nothing more than wafer-thin slices of Asian pears layered with coconut oil and a spiced sugar mixture, lightly pressed and slowly baked to meltingly tender perfection. A chilled square of this alongside caramel or vanilla ice cream is the perfect, frugal-fancy end to any day of the week!
Number of Servings: 4

Ingredients

    cup sugar
    tsp ground ginger
    tsp ground allspice
    tsp ground cardamom
    2 large Asian pears (I used the yellow-skinned type), peeled, cored and sliced as thin as possible*
    2 tbsp melted coconut oil


Tips

*I used my mandoline to get approximately .75mm slices. If you dont have one, use a knife and make them as thin as you can


Directions

Position rack in center of oven and preheat to 300F. 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 - 2 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.