You might have heard of Hasselback potatoes, the thinly sliced oven baked potatoes. After I made them several times, I thought I could also make Hasselback pears. I used the same technique as with the potatoes and they’re also oven baked, but while the potatoes are a nice side dish for dinner these pears are perfect for dessert.
These Hasselback pears are a lot more healthy than your average dessert and they’re gluten free and suitable for vegans. Because of the hearth warming spices these pears are perfect for fall and winter!
Below is the recipe for 2 people, but you can easily double or triple it if you’re cooking for more!
You can also watch my food video to see how I made them.
1 tablespoon coconut oil
½ teaspoon cinnamon
¼ teaspoon ginger
Preheat the oven to 350F/180C. Peel the pear, cut it in half and remove the core.
Melt the coconut oil and mix with the cinnamon and ginger. Cut slices into the pears (tip:
check how I do it with Hasselback potatoes to make sure you don’t cut all the way through)
Grease a baking dish and put the pears into the dish. Brush the coconut oil mixture over the
pears. Bake the Hasselback pears for 30 minutes
Chop the pecans and serve your Hasselback pear with soy yogurt and the chopped pecans.
You might also like:
Chocolate and peanut butter mousse
Soy yogurt with grilled peach and buckwheat
Pingback: New recipe: Hasselback Pears - Anne Travel Foodie