Skip to content

Vanilla Roasted Pears With Bourbon Cream And Glazed Pecans

By Chef Sylvie
Gluten Free, Grain Free, Paleo, and Vegetarian
PREP TIME: 20 min
COOK TIME: 40 min

Roasted pears served with bourbon spiked coconut whipped cream and glazed pecans.


For the Glazed Pecans:

  • 1 cup/ 120g pecans
  • 1 Tablespoon/15ml raw wildflower honey (use maple syrup for vegan version)
  • 1 Tablespoon/15ml coconut oil
  • 1/4 teaspoon sea salt

For the Roasted Pears:

  • 4 ripe but firm bosc pears, cored, peeled and halved or quartered
  • The juice of 1/2 a lemon
  • 2 Tablespoons/30g of filtered water
  • 1/4 cup/60ml raw wildflower honey (use maple syrup for vegan version)
  • 4 Tablespoons/60ml coconut oil
  • ½ vanilla bean, seeds scraped
  • pinch of sea salt

For the Coconut Whipped Cream:

  • 1 can of regular coconut milk chilled overnight in the fridge
  • 1 to 2 Tablespoons raw wildflower honey (use maple syrup for a vegan version)
  • 1 to 2 teaspoons bourbon (or substitute Cognac or vanilla extract)


Make the Glazed Pecans:

  1. Melt honey, coconut oil and salt in a heavy bottom skillet over medium-high heat. Bring to a boil, add pecans stirring to coat. Reduce to a simmer and cook until the syrup reduces and thickens, and coats the nuts (about 3 minutes). Remove from heat; scrape onto baking sheet and let cool until dry (about 30 minutes).

Make the Roasted Pears:

  1. Preheat oven to 400°F.
  2. Arrange the pears in a single layer in a medium oven proof baking dish and set aside while making the sauce.
  3. In a small saucepan or skillet over low heat, whisk together the honey, coconut oil, lemon juice, water, vanilla seeds with the bean and a pinch of salt. Bring to a boil and cook until it starts to thicken (about 2 minutes) and pour over pears.
  4. Roast pears for 30-35 minutes until tender, flipping the pears halfway through spooning the dish juices over occasionally.
  5. Divide the pear halves among serving dishes. Serve warm with the sauce at the bottom of the dish, the whipped coconut cream and glazed pecans.

Make the Coconut Whipped Cream:

  1. Open and scoop the solidified cream that has risen to the top of the can of coconut milk, discarding the clear liquid underneath.
  2. Transfer coconut cream to a pre-chilled mixing bowl and beat on low with the honey and bourbon with a stand or hand mixer until lightened. Increase speed to high and continue beating until thick and creamy.
  3. Serve with the roasted pears and glazed pecans.

This recipe originally appeared on Gourmande in the Kitchen.