Breakfast and brunch is my favorite time of the day to eat. I love everything about a good breakfast and brunch. I feel, it’s the most creative time of the day to combine savory with sweet. You can have eggs, grits, muffins, toast, cakes, salmon, meat, chicken, juice, coffee and champagne, all at once. So, you see why it’s my favorite time of the day to eat.
I love having fruit for breakfast, but sometimes you want more than a raw apple or a banana. Sometimes, you want something decadent, rich, but also nutritious. I came up with this pear recipe when I got a little to happy in the produce department and bought tons of pears. I ate several and put several in salads, but there was just a few left over and starting to look a little too ripe. I am standing over my counter thinking, what will I do with these pears? Hmm… sauté them!! Yes!!
I sautéed these pears in coconut oil and I sprinkled a little coconut sugar over the, to give them a nice caramelization, but the coconut sugar also gave them this wonderful nutty flavor. I made homemade granola the night before and thought this would be fantastic over the pears. But, here’s the decadence. I topped them off with little mascarpone cheese with lemon zest. OMG!! I hope your mama is not near, because you would want to slap her. LOL 🙂 Now, if we are going all out healthy , yogurt would be perfect. But sometimes you need to indulge a little, or a lot, depending on the day. This makes an amazing dessert as well.
I hope you enjoy this recipe as much as I did. Oh yeah, remember to Set the Table with Love.
4 tablespoons coconut oil
4 medium Bosc pears, pitted and halved
1/2 cup coconut sugar
1 cup granola, homemade or bought tsp lemon zest
1/4 cup mascarpone cheese, 1 tsp lemon zest
1/4 cup blueberries or your favorite fruit
Drizzle of honey
Heat a large saute pan over medium heat. Sprinkle each pear with coconut sugar just enough to over lightly cover the pears, you will have some left over. Melt the coconut oil. and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the remainder of the coconut sugar and continue cooking until caramelized, 4- 5 minutes, depending on your stove top.
Mascarpone Cheese with lemon zest.
Add the mascarpone to a bowl and add the lemon zest and gently stir, until the lemon zest is incorporated into the cheese. If you are using yogurt, just add the zest into the yogurt or just add honey to the yogurt, if you desire.
Divide the pears, 2 pears to a plate. Add the homemade granola, a dollop of mascarpone cheese, drizzle of honey, add the berries all around the plate and a little shake of cinnamon and it’s the bees knees.