WebAdd all of the ingredients to a heavy dutch oven and stir to combine. Bring the contents to a boil, reduce heat and cover with a tight fitting lid to simmer until the …
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WebIn a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, …
This recipe has no added sugar, and you're not going to miss it! Preheat your oven to 350 degrees F. Lightly butter the bottom of a 9 X 13 baking dish. Peel the pears, halve and core them. You can core them with a melon baller, with a metal measuring spoon, or with a paring knife, as I do in the video below.
Puree the pears and return them to the pot. Stir the sugar, sweetener, orange zest, nutmeg and orange juice into the pot and bring to a boil. Cook, stirring frequently until slightly thickened, about 15 minutes.
Peel, core and thinly slice the pears. Place into a large bowl and set aside. Melt the remaining butter (2 tablespoons). In a small bowl, whisk together the melted butter and 2 teaspoons coconut flour. Mix in remaining swerve brown (2 tablespoons), remaining cinnamon (1/4 teaspoon) and a pinch of salt. Stir in the lemon juice and vanilla extract.
Now, mix together some melted butter, vanilla, and cinnamon, and coat the pears with the mixture. The final step is to bake the pears for 30 minutes per side at 350°F, basting them with the pan juices every 15 minutes. What are the best pears for baking? Should I add sugar? Is this a make-ahead recipe?