{"id":6583,"date":"2026-10-08T07:00:00","date_gmt":"2026-10-08T07:00:00","guid":{"rendered":"https:\/\/inflammascan.app\/receta-de-peras-al-horno-con-canela-y-crema-de-coco\/"},"modified":"2026-10-08T07:00:00","modified_gmt":"2026-10-08T07:00:00","slug":"receta-de-peras-al-horno-con-canela-y-crema-de-coco","status":"publish","type":"post","link":"https:\/\/inflammascan.app\/es\/receta-de-peras-al-horno-con-canela-y-crema-de-coco\/","title":{"rendered":"Receta de peras al horno con canela y crema de coco"},"content":{"rendered":"\n\n\n\n\n
Tiempo de preparaci\u00f3n<\/th>\nTiempo de cocci\u00f3n<\/th>\nTiempo total<\/th>\nRaciones<\/th>\n<\/tr>\n<\/thead>\n
10 minutos<\/td>\n25 minutos<\/td>\n35 minutos<\/td>\n4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00bfQu\u00e9 son las peras al horno con canela y crema de coco?<\/h2>\n

Hornear la fruta con la parte cortada hacia arriba es una de las formas m\u00e1s antiguas de convertirla en postre, ya que el hueco que deja el coraz\u00f3n recoge el alm\u00edbar y los jugos, y los hace penetrar directamente en la pulpa. Esta versi\u00f3n prescinde del crumble de mantequilla y avena que suele coronar una pera al horno y, en su lugar, la sirve con nata de coco montada fr\u00eda, dejando que el contraste entre el calor y el fr\u00edo haga el trabajo que normalmente har\u00eda una corteza. Casi todo el dulzor proviene de las peras mientras se asan. <\/p>\n

\u00bfQu\u00e9 hace que esta receta sea antiinflamatoria?<\/h2>\n

Las peras tienen la mayor parte de su fibra y pectina en la piel, que aqu\u00ed se deja puesta en lugar de pelarlas. La canela es la corteza seca de un \u00e1rbol, y su compuesto activo, el cinamaldeh\u00eddo, es uno de los compuestos de las especias m\u00e1s estudiados en la investigaci\u00f3n sobre la inflamaci\u00f3n; aqu\u00ed se usa una cucharadita llena, en lugar de una pizca simb\u00f3lica. La crema de coco aporta grasas de cadena media, lo que le da cuerpo a la cobertura sin necesidad de productos l\u00e1cteos. <\/p>\n

Todo el postre lleva una cucharada de sirope de arce, untada sobre cuatro peras, y otra m\u00e1s batida con la nata, lo que supone solo una peque\u00f1a parte de lo que suele llevar un postre horneado; el resto proviene de los propios az\u00facares de las peras al caramelizarse. Todos los ingredientes cumplen con la fase de eliminaci\u00f3n de la dieta AIP. No hay cereales, legumbres, solan\u00e1ceas, l\u00e1cteos, huevos, frutos secos, semillas ni especias a base de semillas, y el sirope de arce es el \u00fanico edulcorante a\u00f1adido, permitido en lugar del az\u00facar refinado. <\/p>\n

Ingredientes<\/h2>\n
    \n
  • 4 peras maduras pero firmes, cortadas por la mitad y sin coraz\u00f3n<\/li>\n
  • 1 cucharada de aceite de coco, derretido<\/li>\n
  • 1 cucharadita de canela molida<\/li>\n
  • 2 cucharadas de sirope de arce, repartidas<\/li>\n
  • 1 pizca de sal marina<\/li>\n
  • 1\/4 de taza de agua<\/li>\n
  • 1\/2 taza de crema de coco, bien fr\u00eda<\/li>\n<\/ul>\n

    C\u00f3mo llegar<\/h2>\n

    Paso 1<\/h3>\n

    Calienta el horno a 375 \u00b0F.<\/p>\n

    Paso 2<\/h3>\n

    Corta cada pera por la mitad a lo largo y saca el coraz\u00f3n con una cucharilla o un sacabolas. As\u00ed queda un hueco bien limpio que recoge el alm\u00edbar en lugar de dejar que se derrame sobre el plato. <\/p>\n

    Paso 3<\/h3>\n

    Unta los lados cortados con aceite de coco, espolvorea con canela y sal, y roc\u00eda cada mitad con 1 cucharada de sirope de arce.<\/p>\n

    Paso 4<\/h3>\n

    Coloca las peras con la parte cortada hacia arriba en una fuente para horno y vierte el agua en el fondo. As\u00ed se cocinan al vapor desde abajo, por lo que la pulpa se ablanda por dentro antes de que se seque la parte de arriba. <\/p>\n

    Paso 5<\/h3>\n

    Hornea durante 25 minutos, hasta que un cuchillo se introduzca sin resistencia en la parte m\u00e1s gruesa y los bordes se hayan caramelizado. Es importante que las peras est\u00e9n maduras pero firmes, ya que una pera totalmente blanda se deshace y se convierte en salsa en lugar de mantener su forma. <\/p>\n

    Paso 6<\/h3>\n

    Mientras se hornean las peras, monta la nata de coco fr\u00eda con el sirope de arce que te queda hasta que forme picos suaves. Solo se puede montar la nata fr\u00eda, as\u00ed que mete la lata en la nevera toda la noche y saca la capa s\u00f3lida. <\/p>\n

    Paso 7<\/h3>\n

    Sirve las peras calientes con la crema de coco fr\u00eda echada con una cuchara en el hueco. El contraste entre lo caliente y lo fr\u00edo hace lo mismo que har\u00eda una bola de helado. <\/p>\n

    Informaci\u00f3n nutricional (por raci\u00f3n)<\/h2>\n\n\n\n\n\n\n
    Calor\u00edas<\/td>\n250<\/td>\n<\/tr>\n
    Grasa<\/td>\n13g<\/td>\n<\/tr>\n
    Hidratos de carbono<\/td>\n33 g<\/td>\n<\/tr>\n
    Prote\u00edna<\/td>\n1g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    InflammaScore<\/h2>\n

    1<\/span> \u00a1Bien! Potencial de inflamaci\u00f3n muy bajo <\/p>\n

    PREGUNTAS Y RESPUESTAS<\/h2>\n

    P1: \u00bfEsta receta es apta para la fase de eliminaci\u00f3n de la dieta AIP?<\/strong>
    R1: S\u00ed. Las peras, el aceite de coco, la canela, el sirope de arce, la sal marina y la crema de coco est\u00e1n permitidos durante la fase de eliminaci\u00f3n. En el cl\u00e1sico crumble de peras al horno se cubre la fruta con mantequilla, harina y copos de avena, ingredientes todos ellos excluidos, mientras que esta versi\u00f3n no necesita ninguno de ellos, y el \u00fanico edulcorante a\u00f1adido es el sirope de arce, que est\u00e1 permitido, a diferencia del az\u00facar refinado, que no lo est\u00e1. <\/p>\n

    Pregunta 2: \u00bfQu\u00e9 peras aguantan mejor en el horno?<\/strong>
    R2: Las variedades Bosc y Anjou son las que mejor conservan su forma durante los 25 minutos completos de cocci\u00f3n. La Bartlett tambi\u00e9n sirve si a\u00fan est\u00e1 firme, pero una pera que ceda por el tallo se convertir\u00e1 en pur\u00e9 antes de que se caramelicen los bordes. <\/p>\n

    Pregunta 3: \u00bfPor qu\u00e9 me han quedado las peras duras?<\/strong>
    R3: O las peras no estaban lo bastante maduras, o el plato estaba seco. Elige fruta que ceda un poco en la parte del tallo, en lugar de una que est\u00e9 dura como una piedra, y no te saltes el agua del plato, ya que cuece la fruta al vapor desde abajo y evita que el centro quede crudo. <\/p>\n

    Pregunta 4: \u00bfPor qu\u00e9 no se ha montado mi crema de coco?<\/strong>
    R4: O no hac\u00eda suficiente fr\u00edo, o la lata conten\u00eda leche de coco en lugar de nata de coco, ya que solo las latas fr\u00edas retienen aire. D\u00e9jala enfriar toda la noche sin agitarla y, despu\u00e9s, saca solo la capa s\u00f3lida, dejando atr\u00e1s el l\u00edquido. <\/p>\n

    P5: \u00bfPuedo prepararlos con antelaci\u00f3n?<\/strong>
    R5: S\u00ed, en el caso de las peras. Hornea las peras con hasta dos d\u00edas de antelaci\u00f3n, gu\u00e1rdalas en la nevera y recali\u00e9ntalas tapadas a 350 \u00b0F durante unos 10 minutos. Monta la nata de coco fresca cada vez, ya que se endurece y pierde su ligereza de un d\u00eda para otro. <\/p>\n

    \"Peras<\/p>\n","protected":false},"excerpt":{"rendered":"

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