Korean Shingo Pear Flaugnarde - SHINGO

Method

• Preheat the oven to 350 F.
• Core, then slice the pear(s) into 1/8 inch pieces.
• Heat a cast iron skillet on medium heat and add one tablespoon of ghee, butter or coconut oil.
• Layer the pear slices in the skillet and cook until soft, being careful not to burn, about 20 minutes.
• While the pears are cooking, mix the batter.
• In the bowl of a stand mixer, combine the eggs, coconut milk, coconut flour, maple syrup, vanilla extract, cinnamon and salt.
• Beat into a smooth batter.
• Once the pears are soft, sprinkle with the 1/4 cup coconut crystals (if using), remove from heat and allow to cool slightly.
• Pour the batter on top of the pears in the skillet and smooth it out.
• (Make sure you grease the sides of the skillet before pouring in the batter.)
• Bake in the oven for 45-50 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
• Allow to cool in the pan.
• Use a knife to go around the edges of the flaugnarde to release it from the skillet.
• Turn it out onto a serving dish.
• Serve warm.
• Add some Greek yogurt (optional) as a topping.