Pecan and Peach Baked Pears
Active Time: 10 minutes | Total Time: 45 minutes | Serves 6 | Vegan | Gluten Free
- ½ cup pecans, chopped
- 4 tablespoons peach jam
- 2 tablespoons dark brown sugar
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon coconut oil
- 2 teaspoons bourbon (optional)
- ¼ teaspoon grated nutmeg
- Small pinch kosher salt
- 3 ripe pears, such as Bosc
Heat the oven (with the oven rack in the middle) to 375°F.
In a small bowl, combine the pecans, 2 tablespoons of the jam, the shredded coconut, coconut oil, bourbon (if using), nutmeg, and salt. Stir until well combined.
Cut the pears lengthwise in half. Use a melon baller or spoon to scoop out the cores. Put the pears in a baking dish cut side up. In a small bowl, stir together the remaining 2 tablespoons jam and 2 tablespoons water. Drizzle over the pears.
Fill each pear half with the pecan mixture. Bake for 25 to 35 minutes, until the pears start to soften. Check them after about 20 minutes. If the jam in the bottom of the dish starts to burn, add 2 to 3 tablespoons of water.
Serve hot or room temperature. Drizzle with any juices that remain in the dish.
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