Method

You will need:

Firm, ripe pears that don’t go too soft when baked (such as Bosc or Anjou).Note: The skin can be removed from these varieties, as they hold their shape well when baked for a more polished, elegant appearance, perfect for a sophisticated dinner-party dessert.

Alternative option:

You can also use Comice pears, which we did, but leave the skin on for these pears as the flesh is more delicate for baking, adding a natural, rustic charm to the dish.

Make the sauce. In a non-stick pan, melt the coconut oil over a low heat, add the cinnamon and cardamom, stir well.

Add the maple syrup, pomegranate molasses, coconut sugar,  vanilla, and a pinch of sea salt. Stir well whilst adding the coconut cream, slowly bring to the boil.

Gently boil for approx 3 minutes, stirring frequently. The sauce will thicken and bubble. Remove from the heat and test the thickness of the sauce by placing a tsp of it onto plate, allow to cool for a couple of minutes, you should be able to ‘part’ the sauce using your finger. Add the flaked almonds to the pan of sauce, stir and set aside to cool.

Preheat oven to 200°c/400°F/Gas Mark 6.

Wash the pears and blackberries, dry. Decide whether to leave the skin on the pears or peel them.

Cut the pears in half, keeping the stalks intact.Scoop out the cores using a teaspoon or melon baller, removing the pips, and discard them.

Lightly oil an oven roasting pan with coconut oil. Place the pears in the pan with the centre’s (cored side) facing upwards. Place a blackberry in each of the pear’s centre.

Once the oven is up to temperature gently spoon the toffee sauce over each pear, and fill the roasting pan with any remaining sauce.

Bake in the oven (lower middle shelf) for approximately 20-25 minutes until the pears are soft and golden brown ( you may need to bake slightly longer if using very firm pears). Serve each pear half with toffee sauce and natural coconut yogurt or coconut whipped cream. Best served immediately.

The pears can also be reheated or if serving cold, remove pears from the dish and reheat the toffee sauce. Can be kept in the fridge for up to two days.

Ripe pears and juicy blackberries baked in a luscious, all-natural toffee sauce The taste of autumn in every bite — warm, spiced, and perfectly sweet. 

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*