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These warm and caramelized pears are about to become your go-to fall dessert. We like them served over coconut non-dairy ice cream, and I always make extra to enjoy over steel cut oats in the morning.
- 4 ripe pears, Bosc or d'Anjou
- 1 teaspoon virgin coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- zest and juice of 1 orange
- 1/4 cup sliced almonds, toasted
- Preheat oven to 400°F.
- Quarter pears by cutting from stem to base.
- Using a melon baller, scoop out and discard core.
- Melt coconut oil in cast iron skillet over medium heat.
- Place pears flesh-side down and sauté 3 minutes on each side until lightly browned.
- In small bowl, whisk together maple syrup, balsamic vinegar, lemon juice, orange zest and orange juice.
- Add almonds and drizzle mixture evenly over pears.
- Transfer skillet to oven and bake 10 minutes or until pears are soft and caramelized. Remove from oven and serve.
Find more pears for dessert on Food Republic: