My grandmother used to serve a lot of simple, not-too-sweet fruit desserts such as baked fruit and compotes. After the spread of commercial bakery products, many of us have forgotten about this option: it always seems easier to buy a box of cupcakes… however, when you start feeling like you’ve had way too much sugar, and you need a break, it’s time to go back to the good oldies! While you may choose them mostly because they are waistline-friendly (especially if you are switching from cupcakes), cooked fruit desserts have the added bonus of vitamins and fiber, and many find them more appealing than raw fruit on cold fall and winter nights.
- 4 ripe pears
- 1 cup lemon sorbet
- 1/2 cup strawberries, or other berries
- 1/2 cup blueberries
- peel of one organic lemon
- a teaspoon of unsalted butter, or nut oil for a non-dairy/parve version (almond, coconut)
Wash the pears and cut of a small slice from the bottom so they can stand straight. Without peeling them, place them in a parchment-lined pan. Sprinkle them with brown sugar, and a few flakes of butter (or brush with the almond or coconut oil).
Bake in a pre-heated 350 F oven for about 30 minutes or until soft, but still firm.
Allow to cool off for a few minutes. When they are still warm, but not hot, slice off the top and core the inside. Fill the cavity with the lemon sorbet and the berries. Put the tops back on and decorate with lemon zest.
* if you don’t feel like anything frozen, you can replace the sorbet with a mix of ricotta, greek yogurt, and honey.