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An elegant dish of golden baked pear and stone fruits drizzled in syrup with ice cream and whipped cream.

Baked Pear & Stone Fruit – The Most Elegant Dessert

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  • Author: Kathryn Alexandre
  • Total Time: 65 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

An easy and elegant baked pear dessert with peaches, plums, and a naturally sweetened date syrup. Serve with whip & ice cream to top it off!

Ingredients

Units Scale
  • 2 pears, halved (slightly soft bosc, anjou, or bartlett work well)*
  • 3 peaches, halved*
  • 3 plums, quartered*
  • 1/2 tbsp lemon juice
  • Rosemary to garnish*

Date Syrup (see notes for an alternate option)

  • 1/3 cup deglet noor dates (softened in warm water for 5 min)
  • 1 cup fresh water
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp sea salt

Candied Almonds (see notes for a sugar-free option)

  • 1/3 cup raw almonds, coarsely chopped
  • 1/2 tbsp maple syrup (increase to 1 tbsp for a crunchier coating)

*Fresh ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. Start by making the date syrup. If your dates are a little hard from being stored in the fridge, soak them in very warm water for a 5 to 10 minutes to soften. Softening your dates will make them easier to blend.
  2. In a blender or food processor blend the dates, fresh water, vanilla, and sea salt until smooth (depending on the strength of your machine you may still have small flecks of dates in the mixture and that’s alright).
  3. Preheat your oven to 400 degrees F. Wash and slice your fruit. For the pears, slice them in half and use a spoon to dig out the core. For the peaches, slice them in half and use a spoon to loosen and remove the pit. For the plums, slice in quarters and remove the pit. *Use a spoon to remove the pits so you don’t slip with a knife (watch our recipe video where I demonstrate how to prepare the fruit!)
  4. Place all the fruit and some sprigs of rosemary, if using, in a roasting dish. (I actually prefer only using the rosemary as a garnish for the finished dessert, the rosemary flavour will be quite strong if you bake the sprigs with the fruit). Mix ½ cup of the date syrup you made with ¼ cup of fresh cold water and drizzle that mixture all over the fruit.
  5. Bake the fruit for 15 minutes. Then open up the oven and baste the fruit with the syrup by spooning the gathered syrup in the dish over the fruit to give them some extra moisture. Bake for another 15 minutes and baste the fruit again (you can add 2 more tablespoons of fresh water to the gathered syrup to make the basting easier). Bake the fruit for a total of 35 – 45 minutes or until the pears are soft. In the last few minutes of baking time splash the fruit with lemon juice.
  6. For the candied almonds, coarsely chop the almonds and stir the maple syrup over them. Bake them on a parchment lined baking tray for the last 5-6 minutes of the cooking time for the fruit.
  7. To serve, lift 1 pear halve into each serving dish and surround with the slices of peaches and plums. Sprinkle with candied almonds. Drizzle with the date caramel syrup you reserved and garnish with additional rosemary. Serve with our 5 minute coconut whipped cream and/or some vanilla ice cream if desired. *If you make the coconut whipped cream… try substituting the vanilla extract for almond extract!

Notes

Approximate Cost: CAD $9.38 ($2.35/serving, without fresh rosemary). A batch of our coconut whipped cream to serve alongside this dessert costs us approximately $2.45.

A quick alternate syrup could be a simple sugar syrup. Heat ¾ cup water, 2 tbsp maple syrup (or sweetener of choice) and ½ tbsp lemon juice in a small saucepan over low heat. Heat until the sugar is dissolved and pour over the sliced fruit before baking.

To candy the almonds more naturally you can skip the maple syrup and use a bit of the date syrup. This is a tasty option but the water content in the date syrup does make the nuts softer which is why I prefer the little bit of maple syrup. If you don’t make the date syrup: Pomegranate molasses (we make a homemade version for our Pomegranate Jackfruit Fesenjan), our Heavenly Chocolate Hazelnut Spread, melted chocolate chips, or warmed almond or nut butter would all be wonderful drizzles over the finished dessert.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American, Canadian

Find it online: https://tastythriftytimely.com/baked-pear-stone-fruit-the-most-elegant-dessert/