Baked Apples & Pears w/ Caramel Drizzled Nice Cream

by Gianna Dinuzzo
Baked Apples & Pears w/ Caramel Drizzled Nice Cream


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.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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