This recipe is extra special because it’s that comforting combination of hot and cold. Who doesn’t love a warm pie or a melting lava cake with ice cream? What about an ice cream sundae with hot fudge? We all love it.
These pan roasted pears are simple to make but take a little extra attention. If you have any questions regarding the recipe, please feel free to ask.
Here's what you need:
- 1 can full-fat coconut milk (Field Day)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 Bartlett pears
- 2-3 Tbsp coconut oil (for pan roasting)
- Drizzle of maple syrup
Here's how to make it:
- Add coconut milk, maple syrup, and vanilla to a mixing bowl and whisk until smooth.
- Pour mixture into an ice cube tray and freeze overnight.
- When ready, pop out the ice cream cubes from the ice tray and add them to a blender.
- Blend until smooth and creamy, scraping down the sides as necessary.
- Transfer ice cream to a loaf tin, and back to the freezer while preparing the pears.
- Peel firm Bartlett pears and cut in half, length-wise, then slice sides so pears sit flat.
- Use a melon baller to remove seeds and a knife to remove stems.
- Add coconut oil to a hot pan and sear the pears face down first until golden brown, then flip over to sear the other side.
- Preheat oven to 350 F.
- Once both sides are pan-seared, stick them in the oven and bake until tender the whole way through (approximately 20-30 minutes but this all depends on your oven so keep a close eye).
- About halfway through (approximately 10-15 minutes in), drizzle a little maple syrup on the pears (NOT on the pan as this can lead to over-caramelization, which can burn the pears).
- Remove pears from the oven and set aside to cool slightly before adding a scoop of ice cream.
- When ready, scoop ice cream onto pears to serve.