Picture this: it’s a chilly winter evening in Tuscany. The sun has just dipped below the horizon, leaving the hills bathed in golden light. A fire crackles in the hearth, and the kitchen is filled with the cozy, inviting aroma of something sweet and spiced. This is the kind of moment that calls for a dessert both indulgent and comforting—a treat that feels like a warm hug in a bowl.
Enter Ayurvedic Roasted Pears with Caramel Sauce.
Inspired by the simple elegance of Italian cooking and grounded in the healing principles of Ayurveda, this dish is the perfect marriage of flavor and nourishment. Roasted pears, golden and tender, are infused with warming spices like cinnamon, cardamom, and ginger—spices that not only delight the senses but also bring balance to the body during the colder months. Drizzled with a rich caramel sauce, it’s a dessert that feels decadent while honoring your health.
So, whether you’re here in Tuscany or simply dreaming of it, let this recipe transport you. It’s easy to make, full of heartwarming flavors, and a reminder that even the simplest ingredients can create something extraordinary.
Ingredients
For the Roasted Pears:
4 ripe but firm pears (Bosc or Anjou work well)
2 tbsp ghee or coconut oil
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground ginger
1 tbsp raw honey or maple syrup
For the Caramel Sauce:
½ cup coconut sugar or jaggery
¼ cup coconut milk (full-fat)
1 tbsp ghee
Pinch of sea salt
½ tsp vanilla extract
Optional Garnish:
Chopped pistachios or almonds
A sprinkle of freshly grated nutmeg
Instructions
Prepare the Pears:
Preheat the oven to 375°F (190°C).
Wash and halve the pears. Remove the core using a melon baller or spoon.
Arrange the pear halves cut side up in a baking dish.
Season the Pears:
Melt the ghee or coconut oil and brush it over the pears.
Mix cinnamon, cardamom, and ginger, then sprinkle the spice blend evenly over the pears.
Drizzle with honey or maple syrup for added sweetness.
Roast the Pears:
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the pears are tender and slightly golden.
Prepare the Caramel Sauce:
In a small saucepan, combine the coconut sugar, coconut milk, and ghee.
Heat over medium heat, stirring frequently, until the mixture begins to bubble.
Lower the heat and let it simmer for 5-7 minutes, or until the sauce thickens.
Stir in the sea salt and vanilla extract, then remove from heat.
Assemble and Serve:
Plate the roasted pears and drizzle generously with the caramel sauce.
Garnish with chopped nuts and a sprinkle of nutmeg, if desired.
Serve warm and enjoy this nourishing treat!
Ayurvedic Benefits
Pears: Naturally sweet and hydrating, pears are great for pacifying Vata and Pitta.
Ghee: Supports digestion and adds grounding qualities.
Cinnamon, Cardamom, Ginger: Aid in digestion and enhance circulation, balancing Kapha and Vata.
Coconut Milk: Cooling and nourishing, ideal for Pitta and Vata.
This dessert strikes a balance between indulgence and Ayurveda’s principles of mindful nourishment.
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