Low n Slow Baked Asian Pears
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
-
¼ cup sugar
¼ tsp ground ginger
¼ tsp ground allspice
¼ 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 don’t have one, use a knife and make them as thin as you can
Directions
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.