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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Spirited Ginger Baked Pears

    Spirited Ginger Baked Pears

    0
    By Alisa Fleming on November 5, 2009 Dairy Free Desserts, Dairy-Free Recipes

    Fall brings so many wonderful treats: warm recipes, holiday spirits, and of course, an abundant supply of apples and pears. This spirited ginger baked pears recipe comes from the October 2009 issue of Foods Matter, and it embodies all three of these wonderful traits.

    The original recipe, as noted below, uses ginger wine. Stone’s Ginger Wine is quite common in London, and can be found in liquor stores throughout England, and occasionally elsewhere. But a lack of Stone’s is no reason to shy away from this recipe. You can make your own ginger wine at home using this New Ginger Wine recipe (which has easy to find ingredients) or this more Traditional Ginger Wine recipe. Or, in a pinch, substitute brandy or even sherry for the wine, and some sweetener and extra ginger to taste, if desired.

    You can enjoy this recipe on its own, or allow a generous scoop of dairy-free ice cream to melt over top. We like some of the great coconut milk-based ice creams, but if you are in the U.K., the folks at Foods Matter highly recommend BoojaBooja Winjin Ginger nut-based ice cream.

    Special Diet Notes: Spirited Ginger Baked Pears

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Spirited Ginger Baked Pears
     
    Print
    Prep time
    20 mins
    Cook time
    40 mins
    Total time
    1 hour
     
    Recipe from Foods Matter, October 2009 This recipe is Vegan, Dairy-Free, Gluten-Free, Soy-Free, Egg-Free, and Corn-Free
    Author: Foods Matter
    Serves: 6 servings
    Ingredients
    • 6 ripe pears, cored with an apple corer
    • small to medium knob of fresh ginger (depending how keen you are on ginger), peeled and cut in very thin slices
    • 2 tablespoon pecan nuts (or pine nuts if you are allergic to pecans)
    • 2 tablespoon raisins (optional)
    • ½ cup ginger wine
    Instructions
    1. Heat the oven to 180D/350F/Gas Mark 4.
    2. Arrange the cored pears in an ovenproof baking dish.
    3. Insert the ginger slithers mixed with the pecan, or pine nuts and raisins if using, down the central hole, sprinkling any extra around the pears.
    4. Pour around the ginger wine – it should be about 2cm deep – then cover the pears with aluminium foil and bake for 30–40 minutes depending on how ripe the pears were.
    5. Serve whole or halved, as in the picture, with the extra juice and any spare nuts or fruit.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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