Korean Shingo Pear Flaugnarde

• 1 whole Korean Shingo Pear
• 1 Tablespoon Ghee Or Butter Or Coconut Oil
• 4 whole Eggs
• 1 can Full-fat Coconut Milk, 13 Ounce Can
• 1/2 cups Coconut Flour
• 1/4 cups Maple Syrup
• 1 Tablespoon Vanilla Extract
• 1 teaspoon Cinnamon
• 18 teaspoons Salt
• 1/4 cups Coconut Crystals Or Coconut Palm Sugar (optional)

1. Preheat the oven to 350 F.
2. Core, then slice the pear(s) into 1/8 inch pieces.
3. Heat a cast iron skillet on medium heat and add one tablespoon of ghee, butter or coconut oil.
4. Layer the pear slices in the skillet and cook until soft, being careful not to burn, about 20 minutes.
5. While the pears are cooking, mix the batter.
6. In the bowl of a stand mixer, combine the eggs, coconut milk, coconut flour, maple syrup, vanilla extract, cinnamon and salt.
7. Beat into a smooth batter.
8. Once the pears are soft, sprinkle with the 1/4 cup coconut crystals (if using), remove from heat and allow to cool slightly.
9. Pour the batter on top of the pears in the skillet and smooth it out.
10. (Make sure you grease the sides of the skillet before pouring in the batter.)
11. Bake in the oven for 45-50 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
12. Allow to cool in the pan.
13. Use a knife to go around the edges of the flaugnarde to release it from the skillet.
14. Turn it out onto a serving dish.
15. Serve warm.
16. Add some Greek yogurt (optional) as a topping.

shingo, butter, eggs, coconut milk, coconut flour, maple syrup, vanilla, cinnamon, salt, coconut crystals

Taken from tastykitchen.com/recipes/special-dietary-needs/korean-shingo-pear-flaugnarde/ (may not work)