Let’s talk about pears for a minute. I’m very particular about them. I only like them when they are green and crunchy – like an apple – and I’m particular to the Bartlett kind, I pass on any other. So when I realized that I had a ripe pear in my refrigerator (the horror!) I needed to find something to do with it instead of wasting it by throwing it in the garbage.
I used to give extra food to a homeless lady who lives on a street near my house. But then one day I observed that her ankles and feet were monstrously swollen and it occurred to me that perhaps she’s diabetic. (Or has heart failure.) She never declined any food I offered her and, in the event that she is diabetic, I didn’t want to contribute to her potentially declining health.
And I once gave a semi-ripe pear to my coworker when I pulled it from my lunch sack and realized it wasn’t perfectly crisp. He laughed when I said it was too ripe. He insisted it was still crunchy but it wasn’t. He doesn’t know crunch. And while I could have given him this very ripe pear, I decided to try to eat it despite my hatred for ripe pears. I just needed the right recipe.
I wasn’t even thinking about my annoying ripe pear when I came across a recipe for a dutch baby made with apples and blackberries at A Saucy Kitchen which looked beyond delicious. But then it occurred to me that this was the perfect recipe to use with my ripened pear – sub pear for apple.
Turns out I was right.
ingredients.
- 4 eggs
- ¾ c. non-dairy milk (I used almond milk)
- 2 tsp. vanilla extract
- 1 T. maple syrup
- ¾ c. almond flour
- 2 T. tapioca flour
- ½ tsp. ground cinnamon
- pinch of salt
- ½ c. blackberries
- 1 pear washed and thinly sliced
- 1 T. coconut oil
directions.
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Heat your oven to 450° with either a cast iron skillet or baking/pie dish inside. You want the dish to be at least 9 inches in diameter.
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While the oven is heating, mix the eggs, milk, vanilla, maple syrup, almond flour, tapioca flour, salt and cinnamon in a medium sized bowl or in a blender.
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Take the skillet or baking dish out of the oven and add the coconut oil to the skillet. Swirl the oil around the skillet to coat the bottom and the sides, and then slowly pour the batter over the oil.
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After the batter is in the skillet, scatter the pear slices and blackberries over the top and the bake for 15 to 20 minutes.
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Remove from the heat and allow it to cool for a few minutes before serving. Serve with grass-fed butter, maple syrup, honey, additional fruit or any other topping your heart desires.
Recipe rating:
Food Snob 