Sunday, September 29, 2013

the Sunday Special - Wild Pears

Pears are in abundance around here. My sister has a mature wild pear tree on her property and I went to town collecting and picking my fill.

I hosted game night this week and decided to make use of these babies. Most were still crunchy and tart (still delicious by themselves), and some were ripening and sweet.

I combined and transformed a few recipes to create a Vegan Fruit Cobbler with only 2 teaspoons of sugar.

Coconut oil to coat pans

5 cups of crunchy pear slices
1/2 cup strawberry slices
1/2 cup raspberries quartered
1 tsp cinnamon
1 tsp coconut extract
2 Tbsp whole wheat flour
6 tsp Coconut oil

1 Tsp cinnamon & sugar

2 cups ripe pears
2 1/2 cups ripe melon
1 cup whole wheat flour
2 tsp baking powder

coconut oil

Coat the pan or pans with coconut oil.(I had three loaf pans, but 1 large cake pan would be great.)

Combine pear slices, berries, cinnamon, coconut extract (next time I want to try almond), the 2 tablespoons of flour, and 6 teaspoons of coconut oil. Mix well. Add to the greased pan(s).

Sprinkle with cinnamon and sugar. (I saved about 1/3 of it to add to the very top later.)

Thoroughly mix the cup of flour and baking powder. Puree the ripe pears and melon until it looks like baby food. Add the puree to the flour mixture a little at a time. This should end up being the consistency of pancake batter (and I'm actually thinking about recreating it and making pancakes/crepes out of it next time). Pour the batter over the fruit mixture in the pans. Do not stir.

Drizzle with coconut oil and honey and sprinkle with the remaining cinnamon and sugar. Bake for about 45 minutes to an hour at 350 degrees.

Serve warm with vanilla ice cream (ours was not vegan, but you could find or make some that is).

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