Ingredients
2 tablespoons unflavored coconut oil
4 red Anjou or Bartlett pears, cored and quartered
Coconut sugar, for sprinkling
1 cup apple cider
Candied ginger, chopped, for topping
Method
Sources
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Crystallized ginger — cookies, scones, chocolate dipping, snacking
Instant-read thermometer — essential for any technique requiring precise temperature control
French candied chestnuts — luxury confection, baking, gift
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
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Preheat the oven to 400 degrees F. In an ovenproof nonstick large skillet, melt the coconut oil over high heat. Sprinkle the pears generously with sugar and place, cut-side down, in the skillet; cook until caramelized, about 10 minutes. Turn over the pears and pour in the apple cider; roast in the oven until tender, about 25 minutes. Transfer the pears to a platter and cook the remaining cider over high heat until reduced to a syrup, about 5 minutes. To serve, drizzle over the apple cider syrup and top with candied ginger.