Gluten Free Pear Dessert
This gluten free pear dessert is a not quite a pie and not quite a cake….. It has all the fruit of a pie and a slightly cake like interior and exterior. It’s really quite easy to make and a great use of pears when they are in season. First, you chop and season your pears with cardamom (the best compliment to pears in my opinion). Next, you place a prepared gluten free pie crust at the bottom of the springform pan. Then you make a very thin batter using our muffin and more mix and pour that onto the pears in a springform pan. Bake, cool, and enjoy. This is a light gluten free dessert that presents beautifully. I highly recommend having some good vanilla ice cream or homemade whip cream with it. Enjoy Josie
We procured the gorgeous Bartlett pears for this recipe from a local farm in Hood River Oregon.
Preheat your oven to 350F
Roll out your chilled JBGF pie crust and place it on the bottom of the springform pan. * you can do this with the base removed and then add the ring/sides after.
Slice and core the pears into even chunks about 1/2 inch wide.
Gently toss them in 2/3 cup of sugar and the cardamon. Then, add the pears on top of the pie crust in the springform pan.
In a separate bowl, mix the rest of the ingredients well.
Pour the egg mixture on top of the pears and shake the pan gently so the mixture sinks into the pears.
Bake for about an hour until the is no jiggling when you shake the pan.
Allow to cool before removing the spring form- gently! Try not to let it “pop” when you release it.
Enjoy with vanilla ice cream or homemade whip cream.
Store in the refrigerator.