What better way to enjoy a delicious, natural dessert than with some cooked, juicy and caramelized fruit? Today’s oven baked ginger pears will make your mouth water… and the best part is: that’s totally fine!!
We all know refined sugar is bad for us. And when our sweet tooth calls, the best think that we can do is grab a piece of fruit, especially the one that’s low in fructose (like berries and citrus fruit for example) and that can satisfy our cravings without provoking insulin spikes or – in the case of those with autoimmune diseases – producing inflammation.
When a handful of blueberries or some frozen grapes aren’t enough to discourage the kid inside of us looking for a treat, baking our fruit can be a wholesome alternative, that leave us satisfies us without adding extra sugar.
Like Eileen Laird wrote in her article about the role of natural sugar in the AIP diet, “Baked fruit increases the sweetness without increasing the sugar content“. And it does that “by evaporating some of the water fresh fruit contains”.
More sweetness, same sugar content. That seems like a great deal to me! 🙂
You guys already know from my Stuffed Baked Peaches, that I love cutting fruit in half and stuffing with delicious fillings. But this week’s oven baked ginger pears are the perfect comforting treat to enjoy on a cozy night when it’s chilly outside… Or at least that’s when I carve them!
And their spiced, “gingery” (is this even a word?) stuffing is absolutely perfect to give them that warming kick.
If you aren’t a pear lover, you can substitute pears with apples, even though I think the latter better match a milder kind of filling, like the one you see in the photo of this Baked Apple and Pomelo Breakfast that you can find in my AIP Italian Cookbook, together with other 50 Italian dishes remade in their AIP version.
From Cannoli to Gnocchi, from Spaghetti with Meatballs to Tiramisu, in there you can find all the best of the Italian cuisine, without worrying about food allergies and intolerances!
As per this recipe, all varietals of pears are good. The only difference is that the texture of their pulp might affect the cooking time by a decent amount.
The pears I used were still pretty hard, and because I like them very soft, I let them bake for an hour and a half. If you are using ripe pears, make sure to check on them every so often. When the wooden stick you poke them with goes through entirely, they’re ready to be taken out of the oven!
As you can see from the ingredient list, the stuffing is super simple. For those who likes desserts on a sweeter note I added 1 optional tablespoon of honey, but I am telling you: I didn’t use it, and you don’t really need it!
These baked ginger pears are already a delicious just like that! And that tigernut stuffing gives it a boost of natural sweetness and prebiotic fibers, without adding any of the extra fructose!
Oven Baked Ginger Pears (AIP, Paleo & Gluten Free)
- Preheat the oven to 350 F.
- Cut the pears in half, remove the core and carve out some pulp in the middle leaving at least a 2 centimeter border of fruit.
- Place all the pear pulp you carved out in a food processor, add in the tigernut flour, apple sauce, ginger, turmeric and coconut milk and pulse until you have a nice stuffing. When ready, mix in the raisins.
- Place the 6 pear halves in a casserole and stuff them with the stuffing you just prepared.
- Drizzle them with a bit of honey bake for 1 hour to 1 hour and 20 minutes depending on how ripe your pears are.
- When baked, sprinkle some coconut flour on top and a mint leaf and enjoy!!
I am sure you guys will love the recipe for these AIP baked ginger pears, and the presentation is so pretty that you can absolutely serve them at a home dinner staying assured you’ll receive a lot of compliments!!
I’d love to hear your feedback and if you wanted to share this post on your Pinterest and Facebook that would make me very happy! 🙂