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Roasted Pears with Coconut and Brie
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poires-dorees-noix-coco-brie-3535.jpg
PT15M
PT22M
PT37M
Preheat oven to 400°F200°C.In small saucepan, combine maple syrup, brown sugar, butter, vanilla and cinnamon. Cook over medium heat, stirring constantly, until sugar is dissolved. Set syrup aside.Peel pears, cut in half lengthwise and core. Place in a shallow 3-quart (3 L) rectangular baking dish. Add syrup and turn pears to coat. Bake for 20 minutes or until pears are soft; turn and baste once with syrup. (Under-ripe fruit will take a bit longer.)Transfer pears to a baking sheet, hollow side up. Add a little water to baking dish to thin syrup; set syrup aside.Top each pear half with a slice of cheese and sprinkle with Coconut Crumble.Broil until cheese is melted and topping is golden.To serve, spoon a little syrup onto dessert plates, top each plate with 2 pear halves and garnish with mint, if desired.Coconut Crumble: Combine sweetened flaked coconut, packed brown sugar and softened butter until crumbly.
6
Féd. producteurs de lait du Québec
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1/3 cup (80 mL) Maple syrup
2 Tbsp. (30 mL) brown sugar
1/2 tsp. (2 mL) butter
1 tsp. (5 mL) vanilla
1/4 tsp. (1 mL) ground cinnamon
6 ripe bosc pears
4 oz (120 g) mont st-benoît, cut into 12 thin slices
Roasted Pears with Coconut and Brie
-
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Gluten-free
6
servings
0:15
Preparation
0:22
COOKING
0:37
TOTAL TIME
Ingredients
-
1/3 cup
(80 mL)Maple syrup
-
2 Tbsp.
(30 mL)brown sugar
-
1/2 tsp.
(2 mL)butter
-
1 tsp.
(5 mL)vanilla
-
1/4 tsp.
(1 mL)ground cinnamon
-
6
ripe bosc pears
-
4 oz
(120 g)mont st-benoît, cut into 12 thin slices
-
1/4 cup
(60 mL)sweetened flaked coconut
-
1 Tbsp.
(15 mL)brown sugar
-
1-1/2 tsp.
(25 ml)softened butter
-
mint leaves (optional)
Preparation
Preheat oven to 400°F200°C.
In small saucepan, combine maple syrup, brown sugar, butter, vanilla and cinnamon. Cook over medium heat, stirring constantly, until sugar is dissolved. Set syrup aside.
Peel pears, cut in half lengthwise and core. Place in a shallow 3-quart (3 L) rectangular baking dish. Add syrup and turn pears to coat. Bake for 20 minutes or until pears are soft; turn and baste once with syrup. (Under-ripe fruit will take a bit longer.)
Transfer pears to a baking sheet, hollow side up. Add a little water to baking dish to thin syrup; set syrup aside.
Top each pear half with a slice of cheese and sprinkle with Coconut Crumble.
Broil until cheese is melted and topping is golden.
To serve, spoon a little syrup onto dessert plates, top each plate with 2 pear halves and garnish with mint, if desired.
Coconut Crumble: Combine sweetened flaked coconut, packed brown sugar and softened butter until crumbly.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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