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Cooking Notes
Nancy
I made this again with olive oil instead of butter and that eliminated the smoking problem. I also substituted chopped toasted pecans for the toasted coconut because I have some anti-coconut family members. (I stayed mum about the coconut milk, and they were none the wiser.) The recipe worked fine with both substitutions.
Anna
Take the sauce off the heat after 15 - 20 minutes! It won't get a heavy consistency until it begins to cool, which I learned the hard way.
Chantelle
So delicious! The toasted coconut almost made it seem like it was breaded with panko. Lovely texture to the pears. I added some cardamom and ginger to the pear mix before baking, and fresh vanilla bean scrapings instead of extract to the butterscotch. Thank you for the dark chocolate recommendation - I had made dark chocolate bark with fresh pomegranates a few days before and it was a super combo to have the fresh tart red seeds along with it all.
Betsy
Ghee, instead of butter, would not change the flavor or appearance, but would eliminate the smoking problem. LOVE, the idea of a hint of cardamom here!
Leslie
I served this with vanilla ice cream instead of chocolate. You do not need either one. Rich and delicious on its own
Maria
Wondering if the coconut milk listed is the type from a can, or from a box?
Cathy Cherewick
Made this recipe as stated for my dinner club and it was the perfect fit for the vegan, gluten-free, dairy-free folks that attend. We were all delightly surprised by the robust floor of this dish!
Lisa
Delicious. Planning to make this with gingerbread and serve all of it warm with whipped cream at some point this fall/winter. So good!
ack
I did this with olive oil and just a pick of cardamom on the pears and it was lovely!
Maria
Wondering if the coconut milk listed is the type from a can, or from a box?
Chantelle
Vanilla Ice Cream!
Betsy
Ghee, instead of butter, would not change the flavor or appearance, but would eliminate the smoking problem. LOVE, the idea of a hint of cardamom here!
tj
Amazing everyone loved it!
Anna
Take the sauce off the heat after 15 - 20 minutes! It won't get a heavy consistency until it begins to cool, which I learned the hard way.
Chantelle
So delicious! The toasted coconut almost made it seem like it was breaded with panko. Lovely texture to the pears. I added some cardamom and ginger to the pear mix before baking, and fresh vanilla bean scrapings instead of extract to the butterscotch. Thank you for the dark chocolate recommendation - I had made dark chocolate bark with fresh pomegranates a few days before and it was a super combo to have the fresh tart red seeds along with it all.
Nancy
We liked this, but the sauce was a bit too sweet for my taste. (My husband just asks, "Is there such a thing as too sweet?) I used sweetened coconut on top, so perhaps I created the sweetness problem. The roasting pears smoked liked crazy and filled my kitchen with smoke. The NYT picture shows the burned butter on the roasting pan, which is exactly what caused the smoke. I'd roast on a higher rack next time to see if that reduces the smoking.
Nancy
I made this again with olive oil instead of butter and that eliminated the smoking problem. I also substituted chopped toasted pecans for the toasted coconut because I have some anti-coconut family members. (I stayed mum about the coconut milk, and they were none the wiser.) The recipe worked fine with both substitutions.
Anno
Awesome (even with all of that sugar.*) beyond cynical resistance!
*and serious;did you really think "BROWN = HEALTHY" ?!?
Leslie
I served this with vanilla ice cream instead of chocolate. You do not need either one. Rich and delicious on its own
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