Among other things, I’m a bit of a fruit addict. I love the variation through the seasons allowing us to enjoy amazing fruits all year round. In my opinion Autumn fruits spell ones that are soft in flavour and perfect to cook with. If you missed the first Autumn fruit recipe yesterday (Feijoa Coconut Cake), you can find the recipe here. But today (for all you wonderful people who dislike or cannot access feijoas) I wanted to experiment with pears.
Truth be told, pear is not on my favoured list, I hardly ever buy them and very rarely bite into one on it’s own as, to me, it can never give that stellar solo-performance. Yet combined with other ingredients; suddenly the results are mouth-wateringly good.
Pears and ginger are a primo combination. Born to go together. These muffins are spicy, soft, sticky, and sweet. Perfect for an afternoon snack or to round up a delicious cool-evening dinner.
Sticky Pear & Ginger Muffins – makes 6-8 muffins
Sticky Pear Mix:
2 medium sized pears, chopped into small 1-2cm cubes (I used the Bosc variety)
2 tbsp honey
1 tbsp coconut oil
2 tbsp coconut milk
1 1/4 cups ground almond
1 1/2 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp salt
1/2 tsp baking soda
3 eggs, lightly beaten
3 tbsp honey
Preheat the oven to 160’C/320’F, grease 6-8 muffin moulds and place a small circle of baking paper to cover the bottom of each one.
Firstly get started on the gooey pear mixture. Place the pears, honey, and coconut oil in a pan. Heat over a medium heat, bubbling away until the pears are nice and soft – test them and see they’re done when a knife slips through them easily like through butter. Remove the pears with a slotted spoon (i.e. leave the liquids behind) place in a bowl and set aside. Continue to heat the liquid mixture and allow it to cook down until reduced to a sticky, honey like consistency (about 3 tbsp worth in quantity). Remove from the heat and stir in the coconut milk.
In a separate bowl, add all of the muffin mix ingredients and beat gently until well combined.
Spoon the cooked pears evenly into the prepared muffin moulds then drizzle with a tsp or so of the sticky pear caramel sauce (if you have leftovers of the sauce; all the better to use later when you’re eating them!) Then top with the muffin mix. Cook in the preheated oven for 12-15 mins or until nicely browned and ‘spongy’ to the touch. Allow to cool slightly before turning out and starting to devour them while they’re warm and delicious.
Store in a airtight container. Best served slightly warmed. Enjoy!