Is sorghum syrup new-to-you? Enjoy this easy, vegan, gluten-free Roasted Pears with Dried Plums and Pistachios as your first sorghum syrup recipe.
“A new ingredient for the New Year” is the theme of this month’s Recipe Redux challenge where RDs and healthy food bloggers are challenged to create a healthy recipe based on a theme. Something new to me is sorghum syrup. Quite honestly, I had never heard of sorghum until a few years ago. I began consulting with the Sorghum Checkoff and have developed several recipes for them. I very recently discovered sweet sorghum syrup which has been used as a sweetener in the U.S. since the 1850’s. Much more prevalent in the southern states, I had never seen it anywhere in the northeast. While attending the Food and Nutrition Conference and Expo in Nashville, Tennessee in October, I noticed popped sorghum, sorghum grain and sorghum syrup on several restaurant menus. Cool! I’m a foodie at heart and love tasting and experimenting with new-to-me foods.
I very recently began playing around with sorghum syrup in recipes where I would normally include maple syrup. According to the Sorghum Checkoff, “Sorghum syrup is a natural sweetener that comes from juice squeezed from the stalks of certain sorghum varieties. It has a rich, dark color and consistency similar to molasses but with a milder taste.”
My Roasted Pears with Dried Plums and Pistachios is a super versatile recipe you can enjoy for breakfast, snacks or dessert. Top one with cottage cheese or Greek yogurt to pack your breakfast with protein and fiber. Of course, a little bit of vanilla frozen yogurt or a dollop of whipped cream creates a delicious dessert.
Roasted Pears with Dried Plums and Pistachios - #vegan #glutenfree #thereciperedux http://wp.me/p4LsrV-qf Click To Tweet
- 2 medium ripe pears, halved
- 4 dried plums, diced
- 30 pistachios, crushed
- 2 teaspoons sorghum syrup*
- 1/2-1 teaspoon cinnamon
- Preheat oven or toaster oven to 350 degrees.
- Line baking tray with foil.
- Slice the bottom edge off of the pear halves so they lay flat and don’t wobble on the tray.
- Gently scoop the core and seeds out of the pear center leaving room for the filling.
- Fill pears evenly with dried plums and pistachios.
- Sprinkle on cinnamon.
- Drizzle each pear half with 1/2 teaspoon sorghum syrup.
- Bake for 25-30 minutes or until pear is soft but not mushy.
- *if you cannot find sorghum syrup, pure maple syrup is a good substitute
Note that while each pear half contains 16g of sugar, the sorghum syrup only contributes about 2.5 grams per serving. The remaining sugar is naturally occurring in the fruit.
Disclosure: I am a consultant for the United Sorghum Checkoff Program, however, I was NOT compensated for this post. All opinions are my own.