This paleo version uses Coconut sugar. I’ve noticed that many supermarkets are now stocking coconut sugar. If you live in Australia and are having trouble finding coconut sugar, or you want to read a little more about it (or find a local stockist, or buy it online) try visiting the Naturepacific website.
I personally think the sticky crunchy pecans match the poached pears perfectly… but if you wish, you can skip the pecans and serve the poached pears straight up by themselves (or with a dollop of coconut yoghurt or paleo vanilla ice cream). Enjoy x M
- 4 cups water
- 1 cup coconut sugar
- 1 Tablespoon ground cinnamon
- 4 medium-large pears cut in half (or 8-10 mini pears)
- Maple Pecans
- 1½ cups pecans
- 3 tablespoons maple syrup
- 1 tablespoon butter
- Peal the pears, keeping the stalk intact.
- Place the water, coconut sugar and cinnamon into a large pot.
- Place the pot onto the stove, on medium heat and stir until sugar has dissolved.
- Add the pears and allow to simmer on low heat with the cover on for 15-20 minutes stirring occasionally until the pears are soft.
- Whilst the pears are cooking, prepare the maple pecans by placing the butter and maple syrup into a frypan and stirring until butter has melted over medium heat.
- Once butter has melted, add the pecans to the frypan and stir for about 3 minutes then turn off the heat. The maple pecan sauce will thicken in the pan whilst you continue with cooking the pears.
- Carefully remove the pears once they are soft and place into a bowl.
- Return the pot to the stove and p;lace on high heat. Allow to boil for 10 minutes until sauce has thickened.
- Drizzle the syrup over the pears and serve immediately with the maple pecans. Serving suggestion : you can also serve with a dollop of coconut yoghurt or paleo ice cream.