The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
I am so embarrassed!!
Remember the last Daring Cooks’ Challenge aka Edible Containers – Savory? We were free to do whatever we wanted for the fillings and containers. We were also told that this month was the first that Daring Cooks and Daring Bakers were being given the same challenge, so I assumed this meant that the DBs would have the same freedom. This means that I didn’t really read the instructions very carefully. It turns out that we were supposed to use one of the two provided maple mousse recipes and construct an edible container for it. While I used an edible container, I totally did NOT make maple mousse. Fail!
It’s ironic though because I actually did use maple syrup, just not at all in the same way. My idea was to make a roasted fruit cup since I was a little overloaded on sugar, mainly due to Pimp My Easter Basket and Easter in general.
Tracy at Shutterbean had posted a recipe roasted strawberries from Heidi Swanson‘s new cookbook Super Natural Every Day (<– I want!!). It uses balsamic vinegar, which I knew I would love, thanks to recent batch of ice cream I made. I also happened to have some blackberries, and thought an Asian pear would make a nice cup. Easy!
Roasted Fruit Cup
strawberries adapted from Shutterbean who adapted them from Super Natural Every Day
I thought blueberries and raspberries would be nice also, but they’re expensive!
1 firm Asian pear
4 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 tablespoons coconut oil (mine is liquid right now)
1/2 teaspoon salt
a handful of strawberries, hulled and halved
small handful of blackberries
Preheat oven to 350F. Line a baking sheet with parchment paper.
I used my zester to cut a spiral from the bottom of the pear to the top. This was mainly for design, but was also to help with baking. Slice off the top of the pear and set aside. Pierce the top of the inside of the pear, then place on the baking sheet and bake for 20 minutes.
Meanwhile, mix together the maple syrup, balsamic vinegar, coconut oil, and salt. Toss the strawberries and blackberries in it. Remove the pear from the oven and scoop out the insides with a melon baller or small cookie dough scoop (what I used). You can toss some of the non-core bits in the balsamic mix if you want!
Place the pear cup and top on the baking sheet and brush with the balsamic mix. Spread all the berries (and pear bits) in a single layer also on the sheet and bake for 40 minutes. When done, scoop all of the berries into the pear cup. Eat while warm!
This is especially tasty when topped with plain yogurt! If I were a dishonest person, I could have said that that was maple mousse on top. 
The spirals turned out to be really handy because they made the pear easy to break apart for eating!
Anyway, I was really happy with how this turned out, but really bummed that I screwed up the challenge. Whenever you assume… I have an idea for what to do with the maple mousse, so I think I’m going to try to do it when I’m back in town. I’m sorry, Evelyne!
It’s so, so, so, pretty!
This looks way better than the maple mousse for the challenge, which was syrupy. I threw some of it away.
I think you will be kicked out of DB for not precisely following instructions.
I love your edible container! It looks absolutely delightful!
It may not fit the criteria, but it’s a great recipe. Very cool idea.
Soooo cool! I’m so envious of you bakers.. I just sit here and drool!
Okay, you might give me a virtual smack for saying this but… I thought at first glance that was squid… I love the idea of using an apple, the smell of a baked apple is glorious!
/facepalm!
Plus, using coconut oil kind of makes my mouth water…I love hints of coconut in my baking and cooking.
Even without being correct for the DB challenge, this still looks scrumptious! Nobody makes me want to try out healthy recipes quite like you.
Wow this looks incredible!! Loving your blog and glad to be a new follower!
http://www.cookskinny.blogspot.com/
Jill – Thanks! I had fun carving the spiral.
Victoria – Hmm, that’s too bad about the mousse! I was thinking about making the vegan version, so maybe that isn’t as runny. And ha! I figured I’ll do 9 out of 12 challenges, but most likely will do them all.
AMInyc – Thanks!
Rufus – 50% is better than 0%, right?
Laughin’ In The Rain – You should totally get into baking!
Elle Marie – haha, a squid! It’s actually a pear, by the way, but I did think of using an apple.
Mary – Aww, who knew I’d ever inspire healthy baking/cooking? I still have yet to notice the flavor of coconut oil in the things I make! Maybe I’ll saute some sweet potato chunks in it because that’s supposed to be good and noticeable.
Kelly – Thanks for visiting!
Ha this is great. I was hit by a backlash of massive sugar overload last Friday. I didn’t think my sugar intake could ever catch up with me, but sho nuff, it did. Must be because I’ve recently taken a break from running:) Oops.
Looks deeee-lissh-cious!