Spiced Pears With Cashew Cream

Dessert is tricky because it is rather difficult to come up with a sweet and satisfying treat while minimizing the use of sugar, creams and fats. I finally came up with a gluten and dairy free option that utilized the natural sweetness of fresh fruit. I also experimented by trying to make a vegan alternative cream using raw cashews that I soaked and then blended in a food processor with vanilla extract, vanilla almond milk, and a little bit of coconut sugar. It turned out very well! I really liked the dessert because it wasn’t overly sweet and the cashew cream had the added benefit of that great nutty flavor. It was very simple to prepare and it looked nice piled neatly into see-through glasses. This would be good for parties because it can be prepared in advance and set aside to chill. You could also play around with presentation and serve the dessert in shooters, or wine glasses.

Dessert is tricky because it is rather difficult to come up with a sweet and satisfying treat while minimizing the use of sugar, creams and fats. I finally came up with a gluten and dairy free option that utilized the natural sweetness of fresh fruit. I also experimented by trying to make a vegan alternative cream using raw cashews that I soaked and then blended in a food processor with vanilla extract, vanilla almond milk, and a little bit of coconut sugar. It turned out very well! I really liked the dessert because it wasn’t overly sweet and the cashew cream had the added benefit of that great nutty flavor. It was very simple to prepare and it looked nice piled neatly into see-through glasses. This would be good for parties because it can be prepared in advance and set aside to chill. You could also play around with presentation and serve the dessert in shooters, or wine glasses.

For the Pears

  • 4 Bosc Pears, Peeled and Diced
  • 1 Teaspoon Coconut Sugar
  • 2 Teaspoons Cinnamon
  • 2 Teaspoons Nutmeg
  • Pinch of Salt
  • Water

For the Cream

  • 2 cups of Raw Cashews
  • 1 Tablespoon Vanilla Extract
  • One Vanilla Bean, Scraped
  • 3 cups Vanilla Almond Milk (adjust for desired consistency)
  • 4 Tablespoons Coconut Sugar
  • Pinch of Salt

Procedure

  1. Soak the Cashews covered in water for at least two hours.
  2. Puree the cashews in a blender with salt, vanilla bean, vanilla extract coconut sugar and almond milk to the desired consistency. Place in the refrigerator to cool.

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  1. Saute the pears with Coconut sugar and spices.
  2. Add a few tablespoons of water, cover and cook for a few minutes until softened.
  3. Remove the lid, turn up the heat and cook until some of the sugar begins to caramelizes and add color to the pears. Remove from heat and cool

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  1. Layer the fruit over the cream in a see through glass for service.