- 1 large Korean Shingo pear or 2–3 regular pears
- 1 tablespoon ghee, butter or coconut oil
- 1/4 cup coconut crystals (optional)
- 4 organic, pastured eggs
- 1 can full fat coconut milk
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon sea salt
- Preheat the oven to 350 degrees F.
- Slice the pear(s) into 1/8 inch pieces.
- Heat a cast iron skillet on medium heat and add one tablespoon of ghee, butter or coconut oil.
- Layer the pear slices in the skillet and cook until soft, being careful not to burn. (About 20 minutes)
- While the pears are cooking, mix the batter. In the bowl of a stand mixer, combine the eggs, coconut milk, coconut flour, maple syrup, vanilla extract, cinnamon and salt. Beat into a smooth batter.
- Once the pears are soft, sprinkle with the 1/4 cup coconut crystals (if using), and allow to cool slightly.
- Pour the batter on the pears in the skillet and smooth it out. (Make sure you grease the sides of the skillet before pouring in the batter.)
- Bake in the oven for 45-50 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
- Allow to cool in the pan.
- Use a knife to go around the edges of the flaugnarde to release it from the skillet. Turn out onto a serving dish.
- Serve warm.