Low N Slow Baked Asian Pears
From jo_jo_ba 9 years ago
- 3 1/2 hours to make
- Serves 4
Modified from a Dorie Greenspan recipe, this dessert is nothing more than wafer-thin slices of Asian pears layered with coconut oil and a spiced sugar mixture, lightly pressed and slowly baked to meltingly tender perfection. Read more A chilled square of this alongside caramel or vanilla ice cream is the perfect, frugal-fancy end to any day of the week! Makes one 6” square pan, 4 servings See less
Ingredients
- ¼ cup sugar (I used vanilla sugar) shopping list
- ¼ tsp ground ginger shopping list
- ¼ tsp ground allspice shopping list
- ¼ tsp ground cardamom shopping list
- 2 large Asian pears (I used the yellow-skinned type), peeled, cored and sliced as thin as possible* shopping list
- 2 tbsp melted coconut oil shopping list
Note: I used my mandoline to get approximately .75mm slices. If you don’t have one, use a knife and make them as thin as you can
How to make it
- Position rack in center of oven and preheat to 300°F. Line a 6” square pan with foil, extending edges over the sides.
- Combine the sugar and spices in a small dish, set aside.
- Layer pear slices, overlapping them slightly, over the bottom of the dish.
- After you complete 2 layers of fruit, brush lightly with coconut oil and sprinkle with sugar mixture.
- Repeat until all the fruit is used up, finishing with spiced sugar.
- Place a square of parchment on top of the fruit, fold the foil edges overtop and wrap in another layer of foil. Pierce layers of foil and parchment 2-3 times to vent steam.
- Place on a baking sheet and place a weight on top (I used a small (~5”) cast-iron frypan).
- Bake for 2 ¼ - 2 ½ hours.
- Turn off the oven, leaving the weighted dish inside, and let sit for 30 minutes.
- Remove to a wire rack and remove the weight and top coverings. Cool to room temperature.
- Store, covered, in the fridge.
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