For the Apples/Pears:
2 apples, cored and seeds removed
2 pears, sliced in half
2 tablespoons melted coconut oil
1 tablespoon pure maple syrup or agave
1 teaspoon cinnamon
For the Caramel:
1 cup Medjool dates, pitted
1/2 cup agave
1/2 cup full-fat coconut milk
1/2 teaspoon vanilla extract
Small pinch of sea salt
For the Nice Cream:
3 ripe bananas, chopped & frozen
1/2 teaspoon vanilla
Preheat the oven to 375°. Cover the bottom of a shallow baking dish with about 1/2 inch of filtered water. Add the cored apples and sliced pears to the pan. In a small dish, combine the melted coconut oil, pure maple syrup, and cinnamon, then brush it on the fruit. Bake for about an hour, or until the apples/pears become soft and begin to wilt just slightly, then remove from oven. Meanwhile, make the caramel by blending the dates, agave, coconut milk, vanilla, and salt in a high-speed blender until completely smooth and caramely. To make the nice cream, add the bananas and vanilla to a food processor and blend until thick and creamy like soft serve. Transfer the baked apples/pears to a serving dish, then add a scoop of nice cream and a drizzle of the homemade caramel.
Most of the tomatoes never make it out of the box... they were so delicious!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
