Caramelized Pears with homemade Granola and Mascarpone Cheese

Breakfast and brunch are the moments I cherish the most when it comes to dining. I find immense joy in savoring the flavors of a delightful morning meal. To me, it’s a time where culinary creativity truly shines, blending the savory and the sweet seamlessly. Picture a spread with eggs, grits, muffins, toast, cakes, salmon, meats, chicken, along with a refreshing assortment of juice, coffee, and even champagne.

Furthermore, I have a soft spot for incorporating fruits into my breakfast, although occasionally, I crave something more indulgent and nourishing than a simple apple or banana. One day, I found myself with an abundance of ripe pears in my kitchen, having already enjoyed a few fresh and in salads. As I pondered their fate, an idea struck me – why not sauté them? Yes, that’s it!

I gently sautéed these luscious pears in fragrant coconut oil and generously sprinkled them with coconut sugar. This not only imparted a beautiful caramelization but also infused them with a delightful nutty undertone. The previous night, I had whipped up a batch of homemade stovetop granola, and it dawned on me that it would be the perfect accompaniment to these pears. But here’s the decadent twist: I crowned them with a dollop of mascarpone cheese, delicately infused with lemon zest. Oh my goodness! It’s so heavenly that you’d be tempted to say, “Mama, you’ve outdone yourself.”

Now, for those days when you’re aiming for a healthier option, yogurt would be an excellent choice. However, there are moments when indulgence is the order of the day. I hope you relish this recipe as much as I did. And always remember to set the table with love.

Caramelized Pears with Granola and Mascarpone Cheese

**Ingredients:**

– 4 tablespoons of coconut oil

– 4 medium Bosc pears, pitted and halved

– 1/2 cup of coconut sugar

– 1 cup of granola (homemade or store-bought)

– 1 teaspoon of lemon zest

– 1/4 cup of mascarpone cheese

– 1 teaspoon of lemon zest

– 1/4 cup of blueberries or your favorite fruit

– Drizzle of honey

**Directions:**

1. Start by heating a large sauté pan over medium heat. Lightly sprinkle each pear with coconut sugar, ensuring it covers the pears, and you will have some sugar left over.

2. In the heated pan, melt the coconut oil, then add the pears, placing them cut-side down. Cook until they develop a slight golden brown hue, which usually takes about 5 minutes.

3. Add the remaining coconut sugar and continue to cook until the pears caramelize, which typically takes 4-5 minutes, depending on your stovetop.

4. Prepare the mascarpone cheese with lemon zest. In a bowl, combine the mascarpone with the lemon zest, gently stirring until the lemon zest is evenly mixed into the cheese. If you’re using yogurt, simply mix the lemon zest into the yogurt or add honey to the yogurt, as desired.

**Plating:**

1. Divide the sautéed pears, placing 2 pear halves on each plate.

2. Sprinkle the homemade granola over the pears, add a generous dollop of the lemon-zested mascarpone cheese, and drizzle honey to taste.

3. Arrange the berries around the plate and give it a slight dusting of cinnamon for that extra touch of deliciousness. Enjoy this delightful dish!

Caramelized Pears with Granola and Mascarpone Cheese

 

 

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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