We got fennel with our Ten-Speed Greens CSA which was like Christmas come early because fennel is basically one of the most delicious yet versatile yet unique herbs out there. While its bulb is what's more commonly used for culinary purposes, fennel seeds are known to have great nutritional and medicinal value. Fennel has a number of unique phytonutrients, one of which being anethole- known for its powerful inflammatory and cancer fighting properties.
As an ingredient, fennel often pairs with savory dishes but happens to also really compliment the sweet. Its flavor is reminiscent of licorice, and can be eaten raw or cooked. The whole plant is edible- base, stalk, and leaves. For this recipe we used the base, and then leaves for garnish.
Baked fruit is an amazing dessert alternative to heavier cakes or pies. Plus it can easily be dressed in all your favorite holiday spices. It taste great with a scoop of cream while still warm. Our recipe is pretty no brainer. Sliced pears sandwiched with fennel, coated in warm spices and sugar, baked to the perfection and then drenched in a super easy white wine reduction = heyoooo. Its SO good and would make a great dish for these holiday meals coming up.
3 ripe pears
1 stalk fennel
1 tbsp coconut oil (or butter)
Raw honey to drizzle
1/2 cup Brown sugar
1 cup white wine
1 tbsp Balsamic Vinegar
1. Preheat oven to 400 degrees.
2. Slice pears horizontally - thickness to your preference.
3. Slice fennel bulb in a similar fashion.
4. Coat your baking skillet or dish with melted coconut oil and honey.
5. Place your slices evenly throughout the dish. Garnish the the fennel stems and cinnamon sticks.
6. Before baking, pour a quick mixture of coconut oil, honey, brown sugar, and spices over the pears and fennel, evenly.
7. While your dish is baking, whisk together your reduction: white whine and vinegar over the stove, with brown sugar until syrup thickens.
8. When your pear and fennel is done baking, create your stacks by alternating between the two.
9. Dress with your reduction.