Thanksgiving Pear and Blueberry Cups
Canadian Thanksgiving has arrived and with it all things fall. Pears, pumpkins, squashes are a plenty at the local farmers markets.
This Thanksgiving I decided to make a different type of dessert instead of the traditional pumpkin pie, which most of my family does not like.
Pears are naturally sweet and delicious and adding in some blueberries, hazelnuts and coconut to this recipe makes this dessert extra special.
This recipe is easy to make and can be made ahead of time or just before dessert.
Ingredients
- 2 bartlett pears
- 1/2 cup frozen or fresh blueberries
- 1/2 cup unsweetened shredded coconut
- 1/4 cup hazelnuts
- 1 tbsp coconut oil
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 2 tbsp maple syrup
Directions
- Cut pears in half and remove core leaving a small hole. Add a tablespoon of blueberries into each pear hole and place on baking sheet and bake 350F for 10 minutes
- In a food processor mix coconut, oil, hazelnuts, cinnamon, cardamom and maple syrup
- Spoon on top of blueberry filled pears and bake in oven for another few minutes
- Remove and serve
Original Recipe by Shirley Plant
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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