Carb Solutions: Savory Low Carb Roasted Pear Dessert
By Dennis Linden
Over half of the U.S. adult population, some 154 million, qualify as overweight or obese. Another 29 million of us have Diabetes, many as a direct result of being overweight. Then there are the 23.9 million overweight children dutifully following the example of their XXL adult role models. Diabetes and these extra pounds cost this country billions annually in both medical and economic resources, not to mention the effect these weight-related maladies have on a person’s overall mental well-being and happiness. However, both diabetes and being overweight are very manageable, even preventable, with a few lifestyle tweaks. By maintaining a sensible diet in conjunction with some consistent exercise, no matter how minimal, we can all be in total control of our own weight. One easy way to start taking that control is to make decisions about the foods we eat based on the glycemic index [GI] and glycemic load [GL].
Simply put, our bodies convert all foods into sugar calories that provide energy to the body via the bloodstream. The Glycemic Index assigns a score of 1 to 100 to all foods based on how quickly the body converts that food into sugar. Foods that break down slowly enable the body to assimilate these calories of energy more efficiently without overwhelming the body with more sugar than it can process. While this is especially important for people with diabetes who process sugars much slower than others, everyone can benefit from foods with low glycemic scores since they also reduce appetite and encourage the metabolism to burn body fat. Conversely, a diet of foods high on the glycemic charts has been proven to increase appetite and impede effective fat oxidation.
A QUICKIE GLYCEMIC PRIMER:
Enter this savory, fresh-roasted dessert that is elegant enough for the occasion yet friendly to anyone trying to hold down the carbs or the sugar spikes that come with the traditional Turkey Day temptations. If you are the host of the meal, serve those desserts as they are expected, and you are not the Carb Czar. Still, include this delicious low-carb option— no one at the table will guess it’s the host’s answer to falling off one’s diet (without being the wet blanket on the table). In fact, it might be wise to double the measurements, as your diners are all going to want a taste of this delicious, sweet-savory dessert.
Use either Bosc or D’Anjou pear for this recipe, as both hold their shape best in the oven. A red D’Anjou was used in the preparation pictures for this article as they just seemed more festive and sweeter than the green D’Anjou, though the brilliant red turns dark in the roasting. The fruit is then paired with wedges of sweet red onion that increase in natural sweetness when baked. The agave syrup also adds just a hint of sweet aftertaste. The toasted pumpkin seeds, softened cheese and fresh thyme all help to dampen that sweetness into a head-turning, sweet-savory dessert dish fitting for the occasion. A good brandy or port wine is recommended to round out this dish and the evening.
On a day that culminates days of planning, prep and cooking, this recipe can be made a day or two ahead of time and then popped in a still-hot oven once the turkey is removed. Slow roast while enjoying the main meal, checking of the roasting progress a few times. The dish will no doubt be finished before the main courses; just keep warm in the oven as it only gets better! And if you are a guest at another’s table, make a potluck out of the dessert course even if not asked to bring something by explaining, with maybe a bit of humor, that your low-carb-dependent metabolism does not / should not know it’s a holiday! Happy Turkey Day!
Ingredients
3 medium-sized D’Anjou or Bosc pears, cut in half lengthwise, seeds removed, then quartered
1 medium red onion, cut in wedges
4 sprigs fresh thyme
1/4 teaspoon fine sea salt
3 tablespoons olive oil
1 1/2 tablespoons Melissa’s Organic Blue Agave Syrup
6 ounces halloumi cheese, cut into half-inch thick slices
1/3 cup Don Enrique Pepita Seeds, toasted, divided
Preparation
Slice pears in quarters lengthwise and red onion into 8 wedges. Place in a 9x13 baking pan. Add the thyme sprigs, sprinkle with salt. Pour olive oil and agave syrup over everything, and gently toss to coat all.
Bake for 25 minutes at 340 degrees. then turn ingredients over. Bake for another 20 minutes, until ingredients are browned and caramelized. Remove from oven, and discard thyme sprigs.
Heat a non-stick skillet to medium-high. Add slices of halloumi and cook for 1-2 minutes on each side, to soften slightly.
Add halloumi and half the pepitas to baking pan other ingredients, then gently toss together. Transfer the contents into a serving bowl and sprinkle with remaining pepita seeds. Serve. Leftovers, should there be any, will keep in the refrigerator for up to 3 days.
Simply put, our bodies convert all foods into sugar calories that provide energy to the body via the bloodstream. The Glycemic Index assigns a score of 1 to 100 to all foods based on how quickly the body converts that food into sugar. Foods that break down slowly enable the body to assimilate these calories of energy more efficiently without overwhelming the body with more sugar than it can process. While this is especially important for people with diabetes who process sugars much slower than others, everyone can benefit from foods with low glycemic scores since they also reduce appetite and encourage the metabolism to burn body fat. Conversely, a diet of foods high on the glycemic charts has been proven to increase appetite and impede effective fat oxidation.
A QUICKIE GLYCEMIC PRIMER:
- The glycemic index of a food compares its effect on blood sugar level to that of pure glucose, which has a score of 100. White breads, which are made of processed white flour, are at the top of this scale, scoring a “perfect” 100 on the glycemic index. For perspective, a score of 55 or below denotes a low glycemic index food; 70 or above is considered very high. Serving size is not a consideration in arriving at a food’s Glycemic Index number.
- The glycemic load, on the other hand, focuses on how much digestible carbohydrates (sugars) a food contains in a typical single serving, which is defined as approximately 3.5 ounces. For glycemic load, a score of 20 or more is high, while 10 or less is low.
Enter this savory, fresh-roasted dessert that is elegant enough for the occasion yet friendly to anyone trying to hold down the carbs or the sugar spikes that come with the traditional Turkey Day temptations. If you are the host of the meal, serve those desserts as they are expected, and you are not the Carb Czar. Still, include this delicious low-carb option— no one at the table will guess it’s the host’s answer to falling off one’s diet (without being the wet blanket on the table). In fact, it might be wise to double the measurements, as your diners are all going to want a taste of this delicious, sweet-savory dessert.
Use either Bosc or D’Anjou pear for this recipe, as both hold their shape best in the oven. A red D’Anjou was used in the preparation pictures for this article as they just seemed more festive and sweeter than the green D’Anjou, though the brilliant red turns dark in the roasting. The fruit is then paired with wedges of sweet red onion that increase in natural sweetness when baked. The agave syrup also adds just a hint of sweet aftertaste. The toasted pumpkin seeds, softened cheese and fresh thyme all help to dampen that sweetness into a head-turning, sweet-savory dessert dish fitting for the occasion. A good brandy or port wine is recommended to round out this dish and the evening.
On a day that culminates days of planning, prep and cooking, this recipe can be made a day or two ahead of time and then popped in a still-hot oven once the turkey is removed. Slow roast while enjoying the main meal, checking of the roasting progress a few times. The dish will no doubt be finished before the main courses; just keep warm in the oven as it only gets better! And if you are a guest at another’s table, make a potluck out of the dessert course even if not asked to bring something by explaining, with maybe a bit of humor, that your low-carb-dependent metabolism does not / should not know it’s a holiday! Happy Turkey Day!
3 medium-sized D’Anjou or Bosc pears, cut in half lengthwise, seeds removed, then quartered
1 medium red onion, cut in wedges
4 sprigs fresh thyme
1/4 teaspoon fine sea salt
3 tablespoons olive oil
1 1/2 tablespoons Melissa’s Organic Blue Agave Syrup
6 ounces halloumi cheese, cut into half-inch thick slices
1/3 cup Don Enrique Pepita Seeds, toasted, divided
Preparation
