So far, I’ve made this rustic dessert with peaches, mixed berries, raspberries and now pear and blueberry combo.
Yields 4 servings
Butter for greasing your baking dishes
1 teaspoon of sugar for dusting the baking dishes
⅓ cup of light brown sugar (if you want to make it Keto, substitute with Monk fruit Sweetener)
1 teaspoon vanilla extract
¾ cup of heavy cream
pinch of salt
4 Tablespoons of almond flour
2 pears, washed, cored and sliced
2 cup blueberries
Confectioner’s sugar, or garnish (optional)
Crème Fraîche whipped cream, for garnish (optional)
Preheat Preheat oven to 375°F (191°C).
Butter 4 small baking dishes and dust them with the granulated sugar. Shake out any excess sugar.
Arrange pears in ramekins. Sprinkle with blueberries.
Cool for a few minutes and enjoy warm or chilled.