Yes, my car thermometer read -11 degrees last night and yes, I gladly admit that I might be crazy but I was really in the mood for some ice cream. So I decided to compromise and put something warm on top!
This is a caramel-y compromise that I will always be willing to make
Caramelized pears go well on lots of things, not just coconut ice cream. Oh! Speaking of coconut ice cream, if you haven’t tried it you definitely should. It is a delicious non-dairy dessert alternative that comes in a ton of great flavors including chocolate hazelnut fudge… great for people with lactose sensitivity who still like to enjoy frozen, creamy treats. Coconut ice cream is also a gluten-free dessert option with a relatively low glycemic index. My favorite brand is Luna & Larry’s!
This is a really easy dessert concept that you can get creative with. I’ll show you what I did, but feel free to experiment on your own!
What will you need?
2 pears, cut into chunks
2 tbsp butter
2 tbsp brown sugar
2 tbsp water
1/2 tsp cinnamon
Coconut ice cream
Optional: Toasted nuts, cinnamon, honey, yogurt, etc.
How do you make it?
In a medium saucepan, heat the butter, brown sugar and water until it is bubbling and caramel is starting to form. Add the pears and cinnamon and continue to simmer on medium heat for about 5 minutes, adding more water occasionally to the mix if it is getting too thick. Once the pears appear adequately cooked, reduce the heat to low and cook for 3 more minutes to thicken the caramel.
Remove from heat and serve over some delicious, rich, creamy coconut ice cream!