serves 4
vegan/dairy free

 

Ingredients

4 Bosc pears, cut each in half
60 g coconut sugar
2 tbsp grated ginger

1 tbsp lemon juice

 

This recipe was adapted from Food52 ‘Vegan’. Baked pears can be eaten as desert or with your favourite porridge in the morning. These pears can be made in advance and keep well in the fridge for days.

 

Method:

Preheat oven to 190 Celcius.
Place the pears on a metal baking tray (skin side down) and drizzle with fresh lemon juice, then sprinkle with coconut sugar and ginger. Pour a small amount of water into the pan. Check the pears and baste with the juices so they won’t dry out. Bake for 25 minutes or until pears are browned. Remove from oven. Pour liquid from pan into a glass container and place pears into the container. Let cool and serve or store in refrigerator.

Excellent with Cashew cream!