Friday, September 30, 2011

Baked Macaron/Macaroon Pears

Baked Macaron/Macaroon Pears
As Shared From the Kitchen of Once Upon a Plate by Mari
4 servings

I use a medium size melon-baller tool to neatly extract the seeds/core in a single motion.

4 Red pears (or other pear of your choice), not too ripe, halved & cored
3 Tablespoons butter, melted
1/2 cup brown sugar
1 cup water
1 cup desiccated coconut*
1/4 cup white sugar
1 large egg white, beaten with a fork until frothy

Preheat oven to 375˚F.  Place the prepared pears cut side up in a shallow baking dish. Brush pears with the melted butter and sprinkle evenly with the brown sugar. Cover and bake for 12 to 25 minutes (my pears were ripe and ready to eat so they only needed to be heated through, if your pears are firm or under ripe, increase the baking time.)
While pears are baking, mix the desiccated coconut, sugar and egg white together in a medium bowl until completely combined and coconut is moistened evenly.
Remove pears from oven and press the macaroon mixture into the core cavity in each pear, distributing evenly.  Return to oven and bake an additional 5 to 10 minutes, until macaroon is golden.  Serve with pan syrup ~ best served warm.   You can also serve with lightly whipped cream, ice cream, frozen yogurt, or a pour of cream.

* Desiccated (dried, unsweetened) Coconut is best for this recipe.  If your grocery store does not carry it,  you'll find it at your health food store, and some ethnic markets.

Recipe adapted from Donna Hay

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