Stuffed Asian Pears aka…Baked Berry Brains!

I don’t know if you’ve noticed, but I really like Halloween. I grew up in a country that didn’t really celebrate it when I was a kid. I’m into everything spooky and macabre, so here’s a berry spooky recipe for you.

baked-berry-brains

This is Barry, he disagreed with me over a parking spot.

This one can be customized to your taste – apples work as well. I just prefer Asian Pears (nashi pears in some countries). You can swap out the raspberries for something else, and if you want more ‘shrunken’ wrinkly heads, you can bake them longer. It’s super fun for kids to do, as it’s so easy and fun. Just be careful with the knives!

This recipe is for 2 ‘heads’ so just double as needed. I have a very small kitchen. 😀

You will need:

  • 2 Asian pears

Filling

  • 1 cup almond flour
  • 1 cup raspberries
  • 1 T honey, melted (optional)
  • 1 T butter, melted
  • Pinch of sea salt
  • 1/4 vanilla extract

Step one:

Preheat oven to 350.

Combine the filling ingredients in a bowl. Mash it good! Crush those brains into a nice sloppy, chunky goop. This bit is fun for the kids. Or 27yr old food bloggers…not that i’m into that sort of thing. Set aside, covered.

 Step two:

Using a spoon or an apple corer, hollow out a nice brain cavity for Barry. Leave about 1 cm thickness on the bottom, we don’t want his brains leaking out his neck. Make sure you get all the seeds though.

Spoon in some brains, er, filling. Wrap in foil, leaving the top open (like a cupcake). I baked Barry here for about 25 mins, but if you want him more wrinkly, leave him in for closer to 30-45 mins.

It’s important that if you’re giving them faces – do it after they’re baked, or they’ll fall apart!

-Dannielle

 


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