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
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
How to Make It
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.
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.)
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.
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.
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