Ginger & Cardamom Poached Pear with Coconut Crème
Beautifully spiced poached pears served with a delicious cream sauce, creating a decadent yet healthy dairy-free dessert.
Ingredients
- 250 g raw cashews soaked soaked in filtered water for 8 hours or overnight
- 400 ml organic coconut milk
- 1 tbsp maple syrup
- 3 medjool dates pitted and chopped
- 1 teaspoon vanilla extract
- Pinch sea salt small
- 1 litre water
- 2 tbsp honey or maple syrup
- 1 tsp finely grated fresh ginger
- ½ tsp ground turmeric
- ¼ tsp ground cardamom
- 2 star anise
- 6 whole cloves
- Pinch of freshly ground black pepper
- 4 organic ripe pears
- 50 g flaked almonds toasted.
- 1 tbsp edible organic rose petals
Instructions
- Preheat oven to 180c.
- Drain and rinse the soaked cashews and pat dry with some kitchen towel.
- Line a baking sheet with baking paper and add 125g of the raw cashews to the tray, in an even layer and roast for 8-10 minutes.
- Add the coconut milk, maple syrup, medjool dates, the roasted and raw cashews, vanilla extract and sea salt to a high-speed blender and blend for 2-3 minutes until very smooth and set aside in the fridge.
- Carefully peel the pears, leaving the stem intact and set aside.
- In a saucepan big enough to fit the pears in one layer (snug is fine, but they need enough room to be easily turned during cooking) combine the water, ginger, turmeric, cardamom, cloves, star anise and freshly ground black pepper.
- Over a medium heat, bring the water mixture to a simmer.
- Turn the heat to low, add the honey and stir to combine.
- Add the pears to the poaching liquid, cover and simmer for 20-25 minutes or until the pears are very tender. Turn the pears halfway through.
- Remove the pears gently and simmer the liquid, uncovered, over a medium heat for around 10 minutes to reduce.
- Once reduced, taste and add more sweetener if necessary.
- Heat a small frying pan or skillet over a medium heat and add the flaked almonds and toast lightly, for 1-2 minutes, turning occasionally until they are slightly golden brown.
- To Serve
- Spread a layer of the cashew and coconut cream over the base of a small bowl or plate and top with a sprinkling of toasted almonds, dried rose petals and a drizzle of the reduced poaching mixture. Gently place a poached pear into the centre of the cream and enjoy!
Notes
Allergens; nuts
Recipe by Leila Durham
