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  • Prep-time: / Ready In:
  • Serves 6 to 8
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I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling cooks quickly, is tart and just sweet enough. And the crust comes together before you can say “Happy Holidays.” If you prefer, you can use a tart apple in place of the pears.

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By Del Sroufe,

Ingredients

  • Crust
  • 2½ cups walnuts or pecans, toasted for 8 minutes in a 350º oven
  • 1 cup Medjool dates, pitted
  • ½ teaspoon cinnamon
  • sea salt to taste
  • Filling
  • 3 ripe pears, thinly sliced
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup maple syrup
  • ¼ cup apple cider
  • ¼ cup dried cranberries

Instructions

  1. For the Crust: Combine the walnuts, dates, cinnamon and salt in the bowl of a food processor and process until the mixture is well combined but not completely smooth. Press it into the bottom and up the sides of a nine-inch non-stick tart pan and refrigerate while you make the filling.
  2. For the Filling: Place the pears, cinnamon, nutmeg, maple syrup, apple cider, and dried cranberries in a saucepan and cook over medium heat until the pears are tender, about 10 minutes. Remove the pears and cranberries with a slotted spoon to a bowl and set aside. Return the pan to the heat and cook the remaining liquid in the pan until it is reduced by half.
  3. Spread the fruit over the tart crust and pour the reduced liquid over it.
  4. Refrigerate until ready to serve.
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3 Comments

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(5 from 3 votes)
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Tori3 months ago
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An actual dream. I died and went to heaven eating this. And the kitchen smelled divine.

EJ4 months ago
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I brought this to a dinner of traditional sugar-eating-dessert people–with nearly every bite everyone was saying “this is so good.” And yes, I had to pass around the url for the recipe!

Alicia T2 years ago
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I have made this a couple of times and it’s so good. I also use the crust part often for other pies/desserts because it’s a great alternative for people who are gluten intolerant. Thank you very much!

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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