• 5–8 ripe pears (firm but ripe)
• ½ cup salted butter
• ¾ cup Natvia Synbiotic Sweetener (UK) / Natvia Gut Activated Sweetener (AU)
• 1 tbsp white miso paste (optional)
• ½ cup water
• 1 sheet puff pastry (ready-rolled if possible)
• Pinch of flaky sea salt
• Optional: ½ tsp vanilla extract or ground cardamom
  

1. Preheat oven to 190°C
2. Peel pears, halve, and core. Leave halves whole for a rustic look, or slice into wedges.
3. Make the miso “caramel” with Natvia Synbiotic sweetener (UK) / Natvia Gut Activation Sweetener (AU)
4. In a 12-inch oven-safe Circulon skillet, melt butter over medium heat.
5. Add sweetener and water, stirring occasionally. Unlike sugar, sweeteners won’t caramelise the same way, but they will melt into a syrupy base.
6. Whisk in miso paste and a pinch of sea salt until smooth.
7. Simmer gently for 8–10 minutes until it thickens slightly and turns golden.
8. Arrange pears
9. Place pears cut-side down into the skillet, fitting them tightly.
10. Bake uncovered for 20 minutes, so pears begin to soften and take on flavour.
11. Add the pastry
12. Roll out puff pastry just larger than the skillet.
13. Lay over pears, tucking edges around them.
14. Return to oven and bake for 30–35 minutes, until pastry is puffed and golden.
15. Invert & serve
16. Let rest for 5 minutes.
17. Place a serving plate over the skillet, then invert confidently (caramel will be hot).
18. Serve warm with Greek yogurt, crème fraîche, or sugar-free vanilla ice cream. Enjoy!

(6–8 servings)

Prep Time: 30 minutes

Cook Time: 50 minutes