Okay, okay… The holidays are over and I can’t keep eating and drinking with abandon. I get it. But, I need to wean myself off of sweets g.r.a.d.u.a.l.l.y… Try this Paleo Pear Cobbler which will NOT disappoint that still active sweet tooth.
Use fresh pears that have ripened. Don’t try to buy the pears the day you plan to make this. Usually, the fruit at the grocery store is rock hard and needs some time to ripen. Luckily, pears DO ripen off the vine. Give them a few days to do it all on their own. Just keep them at room temperature. Or you could accelerate it a bit, by placing the pears next to another fruit, like bananas, that gives off ethylene gas that will ripen the pears faster.
But, what kind of pears?
I know it’s confusing as to what pear would be the best for this cobbler. Here is a little bit of info on the types of pears you might find at your grocery store.
Bartlett, very soft and juicy and very sweet. I picked this one for those very reasons. This dessert adds no additional sugar to the pears, so I needed them to stand on their own.
Green Anjou, medium soft and juicy, medium sweetness. This would have been an acceptable choice as well.
Bosc, crisp and slightly sweet. I would not pick this one. The skin is thick and dark brown and the texture and sweetness aren’t right for this dessert.
Check out this website for more information on pear varieties.
And, what is the difference between coconut oil and coconut butter?
You might think they are interchangeable. After all, coconut oil is solid at room temperature (unless you live in a warm climate like I do – then it’s semi-soft or melted) and so is the coconut butter. But, they shouldn’t be used the same way.
Coconut oil is the oil that is extracted from the coconut meat,
Coconut butter IS the coconut meat that’s been ground into a spreadable ‘butter.’
Now, just need to pay attention to portion control. Yes – this recipe serves 8, not 2.