YIELD: 4 SERVINGS
This is a simple recipe, but full of complex flavor. Delicious desserts for all.
Directions
Preheat oven to 400 °F.
Carefully slice the bottoms of the pears straight across just to remove the nodule on the bottom, so that they easily stand in a small stoneware or metal baking dish.
In a small bowl, mix together the agave, brown sugar, margarine, and coconut milk.
Drizzle generously over the pears, and then allow the rest to fall to the bottom of the baking dish.
Bake in a preheated oven for 25 to 30 minutes, stopping to baste with the caramel sauce every 5 minutes or so until the pears are tender and lightly golden brown.
Carefully transfer using a flat metal spatula to a saucer or lipped dish with the sauce drizzled onto the pears.
Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Ingredients
4 red pears, peeled but stems left intact
⅓ cup agave
⅓ cup brown sugar or coconut sugar
2 tablespoons non dairy margarine, melted
⅓ cup canned coconut milk
