We received 12 or 15 pears in our Absolute Organics box last week. I had to find a use for all of these pears, and I also needed a sugar free dessert for lunch on Sunday. It was an easy decision and I consulted several pear recipes before I created this masterpiece:
I mentioned I was making Almond Stuffed Pears in my last post, but I never made it back to the store for almonds, so I substituted a trail mix as the stuffing. You could use any store bought or home made trail mix or granola. Mine included pecans, walnuts, almonds, cranberries, pineapple chunks, sunflower seeds, pumpkin seeds and oats, and I’m sure a few other things.
Fruit and Nut Stuffed PearsCourse: Recipe
2 pears, sliced in half lengthwise and cored
1 cup fruit juice (I used what I had on hand…Pomegranate Green Tea from Trader Joe’s and it was delicious, so any juice could really work here) I also suggest apple or pear juice.
2 tablespoons Brown Rice Syrup (if you aren’t cooking for a diabetic you could probably use maple syrup here)
1 cup granola or trail mix, spun in a food processor for a few seconds to chop finely
1 tablespoon Agar Agar (optional)
- In small sauce pan heat brown rice syrup, stir in trail mix until well coated and slightly browned. Remove from heat.
- Meanwhile, in deep fry pan, place pears, cut side up and pour fruit juice in pan. Bring to a boil, reduce heat, cover and simmer for 5-7 minutes, until pears are soft.
- Transfer pears to dessert plates or serving tray, stuff each with 1/4 cup trail mix or granola mixture. Reserve juice in pan, do not discard. Or if you are not using the final step, you could discard the juice and instead top your pears with a little more maple syrup or brown rice syrup.
- (This step optional) Bring fruit juice back to a boil, whisk 1 tablespoon Agar Agar and continue stirring until well dissolved. The fruit juice will thicken into a caramel-like sauce. You may also add additional sugar, brown rice syrup or agave nectar into the caramel to make it more sweet if you are using a juice that isn’t as sweet (like me: Pomegranate Green Tea). If you are using a sweeter juice you will probably not need any additional sweetener. Once the juice has thickened to a glaze, spoon on stuffed pears and serve warm. When this glaze cools in will become a jello or plastic like substance. You would not want to pour the glaze on the pears and let it cool, and you probably would not want to reheat these pears and serve as leftovers.
This is the perfect addition to a luncheon, the dessert is light and healthy and will not leave your guests (or you) with a food baby or sugar-induced food coma for the rest of their Sunday afternoon! Serve with a cup of coffee and a perfect hostess smile!
(Ok, yes that is wine, not coffee, and that is definitely not my current hairstyle I am sporting in this photo…but that is my best hostess smile!)
Remember I mentioned how busy my weekend was…well it didn’t stop after hosting lunch. I left Mr. Kummerow with the guests and drove to Charlotte to direct a wedding. I didn’t return home until after 7pm. The only thing I accomplished after the wedding was swallowing a grilled PB&B sandwich whole and watching 2 episodes of Vegas!
How was your weekend? Was it busy like mine, or did you find time to relax? Share with me in the comments!