Health

Coconut-Caramel Pears

braised-coconut-caramel-pears

Jen Causey ; Photo Styling: Chelsea Zimmer ; Prop Styling: Mindi Shapiro

Ingredients

  • 2 tablespoons unsalted butter
  • 4 firm-ripe pears (8 to 9 oz. each), peeled, halved, and cored
  • 3 tablespoons coconut palm sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup canned coconut milk (whisk well before measuring)
  • Shredded unsweetened coconut or sliced almonds, toasted, for serving, optional

Preparation


  1. Preheat oven to 425 degrees. Melt butter in a large ovenproof skillet over medium heat. Place pears, cut side down, in skillet. Increase heat to medium-high and cook, gently shaking pan once or twice, until bottoms begin to lightly caramelize, about 5 minutes. Reduce heat to medium. Carefully turn pears over with tongs. Sprinkle pears with sugar and salt; drizzle 2 tablespoons water into skillet around pears.

  2. Transfer skillet to oven and bake until pears are tender when pierced and sugar has dissolved, about 15 minutes. (Check often; if liquid is getting too dark, add 2 to 3 tablespoons water to skillet and swirl skillet to pull sugar off the bottom.)

  3. Remove skillet from oven and carefully turn pears over with tongs. Add coconut milk; stir around pears with a heatproof spatula to combine milk with cooking liquid. Return to oven and bake, basting once or twice, until sauce has thickened and darkened, about 10 minutes.

  4. Transfer 2 pear halves to each of 4 plates. Place skillet on stovetop over medium heat and cook, whisking constantly, until caramel is slightly thickened and smooth, about 5 minutes. Spoon sauce over pear halves and sprinkle with toasted coconut or almonds, if desired.


  • Active:
  • Total:

  • So sweet. Pears are a good source of heart-healthy vitamin C.
  • Yield: 4

Nutritional Information

Calories per serving: 276
Fat per serving: 12g
Saturated fat per serving: 9g
Cholesterol per serving: 15mg
Fiber per serving: 7g
Protein per serving: 1g
Carbohydrates per serving: 47g
Sodium per serving: 131mg
Iron per serving: 2mg
Calcium per serving: 27mg

This Recipe Is

Beth Lipton