Juicy caramelized pears topped with a spiced pumpkin sauce. A simple, no fuss dessert to welcome the fall season!
Is it just me, or have pumpkin recipes been springing up earlier than usual? Everywhere I look, there seems to be another round-up of pumpkin recipes! I can’t complain—I’m loving it. Any dish with pumpkin in it is a dish for me!
One of the best desserts I’ve had at a restaurant was a caramelized pear a la mode. It’s so simple yet satisfying. Besides, I always feel less guilty when I’m eating fruit for dessert, even when it’s coated in sugar and topped with ice cream. Considering I have 3 pounds of ripe pears to reckon with at the moment, that caramelized pear dessert became an immediate inspiration.
Instead of adding a dollop of ice cream, I made a super simple pumpkin sauce that’s filled with pumpkin pie spices. That’s right, I hopped on the pumpkin recipe bandwagon.Print
Caramelized Pears with Pumpkin Sauce
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 1x
- Category: dessert, vegan, gluten-free
- 2 medium pears, halved (I used bartlett pears)
- 2 TBS coconut sugar, divided*
- 2 tsp cinnamon, divided
- 1/4 cup (60ml) water
- 1 tsp pure vanilla extract
- 1 and 1/2 TBS olive oil
- 1/2 cup (120g) pumpkin puree (not pumpkin pie puree)
- 2 TBS unsweetened almond milk
- 1 TBS maple syrup (add more to taste)
- 1/2 to 1 tsp ground ginger (depending on your taste)
- small pinch of ground nutmeg
- chopped pecans and dried cranberries for topping (optional)
- Mix 2 teaspoons of coconut sugar with 1 teaspoon of cinnamon. Sprinkle this mixture on top of the halved pears.
- Heat a skillet with the olive oil over medium heat. Swirl the oil around to coat the entire skillet. Place the pears on top of the skillet, cut side down. Let it cook for about 4-5 minutes, or until the pears get a deep golden brown color.
- While the pears are cooking, mix the rest of the coconut sugar, water, and vanilla extract together.
- When the pears are golden brown, turn them over, pour in the sugar water, and cook covered for a few minutes. When the liquids boil, turn off the heat.
- Prepare the pumpkin sauce. Mix the pumpkin puree, 1 teaspoon of cinnamon, almond milk, maple syrup, ginger, and nutmeg together in a small bowl.
- Serve the pears with the pumpkin sauce. Drizzle any remaining vanilla syrup from the skillet onto the pears. Top the pears with chopped pecans and cranberries if you like. Best served hot!