I have quite a few paleo cookbooks and I keep up with several paleo and grain-free blogs. Isaac and I don’t necessarily call ourselves “Paleo followers” but many of the principles of the Paleo lifestyle coincide with our food philosophy.
This recipe comes from The Paleo Kitchen by George Bryant and Juli Bauer. You can check out George’s website here and Juli’s website here. They both make incredible Paleo comfort food, but the cool thing is that you don’t have to feel guilty about eating it.
I’ve been working my way through their cookbook (which, by the way is a New York Times bestseller) and I came across this recipe in their Starters and Snacks section. Given that I do have several Paleo and other healthy cookbooks, I was impressed with the ingenuity of this project. It’s not loaded with “cauliflower mashed faux-ta-to” type recipes (though that one is in there, it has a nice spin on it).
This recipe is inspired from the one in their book: Prosciutto Pears with Balsamic Reduction. I changed it up for a couple of reasons. One, I don’t do pig. So no prosciutto for me. Second, it calls for a balsamic vinegar reduction that requires 45 minutes (which I will try one of these days). I just wasn’t in the mood to make it at the time, so there you go. I didn’t.
I used this scrumptious little bite of pear in my Sweet and Savory Fall Salad recipe. It did not disappoint and in fact has turned into one of my favorite salads.Print