Walnut and date baked pears with dulce de leche
Margo and Rosa of Two Raw Sisters enjoyed this recipe on cold autumn nights during lockdown, when their whole family loved the delectable combination of baked pears and dulce de leche. It’s so delicious that you may want to make double (or triple) the amount of the dulce de leche which goes well with almost any dessert.
Prep Time: 15 minutes
Cook Time: 25 minutes
Fridge Life: Three days
Ingredients:
2 pears
1/4 cup shredded coconut
1/4 cup roasted walnuts, roughly chopped
1/4 cup dark chocolate, roughly chopped
5 dates, roughly chopped
2 tbsp maple syrup
Pinch of sea salt
Dulce De Leche:
1/2 cup water
1/4 cup coconut yoghurt
1 tbsp arrowroot or corn starch
1/3 cup coconut sugar
1/4 tsp sea salt
Method:
Preheat the oven to 190 degrees C.
Cut the pears in half. With a teaspoon carefully scoop the core and the flesh around the core out of the middle of the pear. You want to leave 1 cm around all edges. Save the fleshy parts and throw out the cores.
Place the pears on a baking tray and place in the oven for 15 minutes. While the pears are cooking, make the crumble.
Place all of the crumble ingredients and saved pear flesh in a bowl. Mix it with your hands and press the dates to make a rough, chunky date paste; this will help everything bind together. Do this until the crumble sticks together nicely.
Once the pears are cooked, take them out of the oven and stuff the middles with crumble. Place back in the oven for another 10 minutes.
For the dulce de leche, add all of the ingredients to a small saucepan. Heat over a medium heat until you reach a light boil, constantly vstirring. Once at a boil take off the heat and stir for another 1 minute or until the caramel is at your desired thickness.
Once the pears are cooked, it’s time to serve! Either serve them on the baking dish or place them on a flat plate. Drizzle with dulce de leche and dollop yoghurt or ice cream onto each pear.
Serve warm with a wee jug of extra dulce de leche.
Any leftover pears will last in an airtight container in your fridge for up to three days.
Serves 4
tworawsisters.com | @tworawsisters
BOOKS AVAILABLE
Published by Bateman Books Salad book by Allen & Unwin
