Vanilla Chai Spice Dried Pears

A big box showed up in our dining room in mid-September with my name on the shipping label. 

It was my birthday but I still scratched my head. This September, I had been so stressed that I mostly avoided the topic of my birthday or gifts with anyone that asked— I certainly didn’t need anything, but I also just couldn’t find a minute to think about it clearly.

I had ordered nothing (though in the same minute that thought entered my mind I also started doubting myself— had I hit “buy now” on that Dehydrator I had been eyeing instead of “add to cart?”). 

When I got halfway through opening the box with a paring knife and found it was a Dehydrator, I doubted myself even further. So much so, that I stopped right there and pulled out my phone to check my order history.

Relief washed over me when I saw I had placed no orders in the last month, but I still had a mystery on my hands. I finished unpacking the appliance before drilling Oliver on who had bought it. It probably took me four tries to get it right, but when I did land on my dad it all made sense. I had given him a non-answer when he had asked about my birthday in general, so he had asked Oliver.

This new dehydrator was about five times nicer than any of the ones I was planning to buy myself! (THANKS DAD!)

So far, my absolute favorite thing to dehydrate has been pears.

This recipe is inspired by one I found in the book, “Dried and True”, a cookbook that takes dehydrating to the next level, moving it from boring old-fashioned recipes to new, inventive, and tantalizing flavors. I made the Dried Vanilla Pears from the book twice before venturing out on my own.

As soon as our first fall day hit, I immediately was dreaming about warmer flavors, like cinnamon, nutmeg, and cloves. Chai. And that’s how these pears came to be — a day dream, like most of my recipes 😉

In real life, each slice of pear was such a treat, I savored every one. We took them hiking, ate them around the house, and packed them in our bags for outings around town. I always looked forward to those delicious pears. I thought, for about 5 seconds, about sharing them with a few coworkers but greed got the best of me and I kept it to myself. Sharing the recipe is almost as good, right?!

This recipe is good for dehydrating-pros or a newbies like me. Make it while the pears are at their peak! I used Starkrimson Pears one round and Colorado Heirloom Pears another; Starkrimson are especially hardy pears so hold up well to the boiling and dehydrating process.

Vanilla Chai Spice Dried Pears

Published October 16, 2018 by Caitlin Sherwood

Yield: 20 slices   |    Active Time: 8-9 hours

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Ingredients:

4 ripe pears (recommend Starkrimson)

1/2 cup granulated sugar

1 cup water

5 slices of fresh ginger - each about the size of a nickel

1/8 teaspoon ground cinnamon

1/8 teaspoon vanilla extract

1/16 teaspoon ground nutmeg

1/16 teaspoon ground cardamom

Pinch of ground cloves

Directions:

1. Combine all ingredients but the pears in a sauce pan, and bring to a simmer, stirring until sugar is dissolved.
2. Wash pears and cut into 1/4-inch thick slices. Remove seeds and cut of stems as you go.
3. Work with 3-4 pear slices at once: submerge pears in syrup on the stove, simmering slices for 10 minutes. Pears should be softened through but should not fall apart easily.
4. Use a slotted spoon to remove slices from syrup and set on a plate to cool for several minutes.
5. When all of the pears are done, spread them out on the wracks of your dehydrator, with at least 1/4-inch of space between each slice.
6. Place wrack in dehydrator and set to 135°F for 8-10 hours, until pears are dried but still chewy.

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

My good friend had a butternut squash pie making craze last year, and while he seems to now be over that caramelly, cinnamon-y flavor, I'm still stuck on it. 

What I needed though, to really make the ultimate butternut squash pie, was an alternate crust. I've always been partial to graham cracker crusts (the kind you find on many cheesecakes) but wanted to keep this recipe from-scratch and grain-free.

Pondering this crust dilemma brought me to pecans. It wasn't sure pecans would work in place of graham crackers, but I had a hunch. I was nervous about it, putting the pie into the oven. A few friends stopped by and I explained to them it was just an experiment and could go terribly wrong. 

Out of the oven it came and I was, even then, a little nervous. I took pictures, serving everyone else, and then grabbed the last piece for myself, topping it with an oversized dollop of whipped cream.

It was my butternut-pie-making-friend who said it first: a crust made of pecans is like a butternut pie inside of a pecan pie. A custardy filling nestled inside a crunchy, sweet, nutty shell. The butter and sugar caramelized in the oven while the pecans toasted, making something so delicious it stole the show, even from the pie filling itself. 

In this pie, crust is no longer just a vehicle for transporting filling. It's a part of the experience, as must as every other ingredient. 

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Published December 15, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 1 hour 15 minutes

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Ingredients:

For the crust:
• 2 cups pecans 
• 1/3 cup packed light brown sugar or coconut sugar
• 4 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon 

For the filling:
• 10 ounces frozen cubed butternut squash, thawed
• 1/4 cup packed light brown sugar or coconut sugar
• 1/4 cup wildflower honey
• 2/3 cup half-and-half 
• 1-1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt 
• 3 eggs
• 1 tablespoon butter, melted 
• 1 teaspoon vanilla extract 

To serve:
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F, and grease an 9-inch ceramic or glass pie pan .
2. Put pecans in a food processor and pulse to grind them into a fine crumb. Scrape sides frequently to ensure even chopping. Few larger chunks should remain (several are ok but for the most part you are looking for an even, fine crumb). Scrape pecan crumbs into a bowl, and add sugar and melted butter. Use a spatula to stir until everything is combined and crumb should stick together when squeezed between two fingers. Now, press crumb mixture into prepared pie pan, working it up the sides and into an even layer along the bottom to form a crust. Tip: use the flat bottom of a glass to make a smooth bottom. Make sure there are no gaps or cracks, and then set aside.
3. In a blender, combine: thawed butternut squash, sugar, honey, half-and-half, cinnamon, nutmeg, ginger, salt, eggs, melted butter, and vanilla. Puree until completely smooth, scraping sides down as needed. Then, allow mixture to rest for 5 minutes so any air bubbles have time to float to the top.
4. Pour butternut mixture into prepared pie shell, filling it until almost—but not quite- full (shoot for 90-95% full). Place in oven and bake for 45-55 minutes, until custard filling jiggles slightly in the middle but not at the edges. Turn heat off, and allow pie to cook in oven with the door open for 10-15 minutes. This super slow cooling method will prevent the custard filling from cracking.
5. While the pie cools, make the whipped cream. Add heavy cream to a bowl and whip with an electric mixture until it beings to hold peaks. Add vanilla, and beat 30 more seconds.
6. Serve pie with dollops of whipped cream (ice cream would be good as well!).

Paleo Chocolate Turtle Bars with Honey Caramel

This recipe started with a single sweet craving for caramel. I wanted it silky and coating apples as soon as the first days of fall hit. I wanted it chewy, lightly salted, and wrapped in little wax papers. Then, I wanted it gushing out between layers of chocolate. That's when I gave in. 

There is nothing like Halloween to get your sweet tooth going. I used to be a total sucker for those sugary fruit-flavored candies you would fill pillow cases with as a kid, but now I'm more for anything chocolate (which you might already know, just from perusing the dessert section of this site). Visions of chocolate layers is probably what ultimately did me in with that caramel craving.  

A word of warning: this caramel is ooey-gooey. Like, if you plan on taking the whole batch of bars out of the pan at once, make sure you have a plate or napkins handy. That ooey-gooey deliciousness can get a little sticky! But see all of those caramelly drips? They are what make this so sinfully good. Exactly what you'll want to dig into when you sit down to watch a scary movie tonight, or what you'll want to munch on between answering the door for trick-or-treaters.

But they're also not a Halloween exclusive--if you ask me, caramel and chocolate fit well with just about any holiday you name, even if that holiday is I-just-freakin-want-a-treat-right-now day. (Note: they are really good on those days. I know, because I had a few recently.) 

Paleo Chocolate Turtle Bars with Honey Caramel

Published October 31, 2017 by Caitlin Sherwood

Serves: 20   |    Total Time: 1 hour 15 minutes

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Ingredients:

For the Crust:
• 2 cups almond flour 
• 1/4 cup coconut flour
• 1/4 cup cocoa
• 1/4 teaspoon salt 
• 1/4 cup honey
• 1/4 cup butter

For the Caramel:
• 1 can (14 ounce) coconut milk
• 1/2 cup mild flavored honey 
• Pinch salt
• 1 tablespoon butter
• 1 teaspoon vanilla 

For the top:
• 1 cup chocolate chips 
• 1 tablespoon butter
• 20 whole pecans 
• 1 teaspoon sea salt or flake sea salt

Directions:

1. Preheat oven to 375°F and line a 9x9 glass baking dish with parchment paper.
2. Then, make the crust. In a medium mixing bowl, combine dry crust ingredients and whisk to minimize clumps. Then, in a small bowl, melt honey and butter. Pour melted butter and honey into dry mixture and stir with a spatula until a crumbly dough forms. It should stick together when you squeeze it between your pointer finger and thumb. Press the dough into the bottom of the prepared 9x9 pan in an even layer. Then, bake for 8-9 minutes, until fragrant. Set aside to cool.
3. Next, make the caramel. Add coconut milk and honey to a heavy-bottomed sauce pan. Bring to a gentle boil. While the stove heats, pour cold water into a medium side bowl or glass and set near by. Cook caramel at a gentle boil, and stir constantly, until it reaches the soft ball stage. Then, remove from heat, and stir in vanilla, butter and salt. Allow caramel to cool 5 minutes.
4. Once the caramel has cooled for about 5 minutes (careful, it will still be a bit warm), pour 1/2 to 3/4 cup caramel over the crust, and spread into an ever layer. Place in fridge to allow caramel to set further.
5. While caramel sets, make the chocolate topping: heat chocolate chips and butter in the microwave for 30 seconds, and stir, and then heat again for 30 seconds, repeating process until chocolate is smooth and no chips remain (You can also do this in a double boiler). Working quickly, remove caramel bars from fridge, and drizzle chocolate over top (see note below). Spread in an even layer using a spatula. While chocolate is still setting, arrange pecans on top and sprinkle with salt. Return to fridge until chocolate has set (about 10 minutes), and then slice into 20 rectangles to serve.
6. Note: if your caramel is a bit runny, you can place it in the freezer to help it set more before you add the chocolate. When you do add the chocolate, the cold caramel will make it set even quicker, so work in small batches, spreading on part of the chocolate at once.