Active Time: 15 Minutes
Total Time: 40 Minutes
276 Calories, 12g Fat (9g Sat.), 15 mg Col. 7g Fiber, 1g Pro. 47g Carb. 131mg Sod. 2mg Iron, 27 mg Calcium
2 Tbsp. coconut oil
4 Firm-ripe pears (8-9 oz each), peeled, halved and cored
3 Tbsp. coconut palm sugar
¼ tsp. pink himalain salt
½ cup canned coconut milk (whisk well before measuring)
shredded unsweetended coconut or sliced almonds, toasted, for serving, optional
Preheat oven to 425 degrees
Heat oil in a large ovenproof skillet over medium heat. Place pears, cut side down, in skillet. Increase heat to medium-high and cook, gently shaking pan once or twice, until bottoms begin to lightly caramelize. Reduce heat to medium. Carefully turn pears over with tongs. Sprinkle pears with sugar and salt; drizzle 2 tablespoons water into skillet around pears.
Transfer skillet to oven
Bake until pears are tender when pierced and sugar has dissolved (Check often; if liquid is getting too dark, add 2 to 3 tablespoons water to skillet and swirl skillet to pull sugar off the bottom.)
Remove skillet from oven.
Carefully turn pears over with tongs. Add coconut milk; stir around pears to combine milk with cooking liquid. Return to oven and bake, basting once or twice until. Sauce has thickened and darkened.
Transfer 2 pear halves to each of 4 plates.
Place skillet on stovetop over medium heat and cook, whisking constantly, until caramel is slightly thickened and smooth. Spoon sauce over pear halves and sprinkle with toasted coconut or almonds, if desired.