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Pear walnut
Stroller Envy

Baked Pear Walnuts

A printable version of baked pear walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling, chilling or freezing 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 ripe but firm Bosc pears
  • 1/2 cup chopped walnuts
  • 2 tablespoons granulated erythritol
  • 1 tablespoon butter, melted
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened whipped cream, optional

Method
 

  1. Preheat your oven to 375°F.
  2. Choose 4 ripe but firm pears (Bosc or Anjou work well).
  3. Core each pear from the bottom, leaving the stem intact, creating a cavity for the filling.
  4. Use a melon baller or small spoon to widen the cavity slightly.
  5. In a small bowl, mix together ½ cup of chopped walnuts, 2 tablespoons of erythritol, 1 tablespoon of melted butter, 1 teaspoon of cinnamon, and a pinch of nutmeg.
  6. Stuff each pear cavity with the walnut mixture, pressing gently to pack it in.
  7. Stand the pears upright in a baking dish and add ¼ cup of water to the bottom.
  8. Divide the 1/2 teaspoon vanilla among the pears.
  9. Cover the dish with foil and bake for 25 minutes.
  10. Remove the foil, baste the pears with the pan juices, and bake uncovered for another 15-20 minutes until tender.
  11. Let cool for 5-10 minutes before serving.
  12. Serve with optional unsweetened whipped cream.

Notes

Equipment: small baking dish, melon baller.
Serving size: one 4th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.