Contributing Monkie GreenChef Staff Monkies
Published on August 30, 2009
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream (raw)
I am a fan of Pears, but I seem to be the only one, since you never hear about Pear recipes. It’s always the Apple who is the star, right. Apple this apple that. Not that I hate apples or anything, I just think people are over looking the subtle rich flavor a pear has to offer. That is why I think this beautiful recipe is exactly what the pear needed to steal a little bit of the apple’s spotlight.
To start this recipe you will need 4 good size pears.
Makes 8 Pear Halves
For the Cinnamon Cranberry Sauce:
1 Cup Cranberries
1/2 Cup Agave Syrup
1/4 Cup Maple Syrup
2 TB Lemon Juice
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Instructions Cut the Pears in half and place them on your dehydrator tray and dehydrate for 2-4 hrs. While the pears are dehydrating, make the toppings.
For the Cranberry Sauce, place all the ingredients in the blender and process on high until smooth and well blended. You may chill this or keep it room temperature. I like it best chilled.
For the Spiced Ginger Cream:
1 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Butter (AKA Coconut Oil)
1/2 Cup Agave Syrup
1 TB Fresh Grated Ginger (pealed)
1/8 tsp. Ground Cloves
2 tsp. Vanilla Extract
Instructions For the Spiced Ginger Cream, place all the ingredients in the blender and process also on high until smooth and creamy. Taste to adjust flavorings to your liking. Chill for 1-2 hrs. Then stir well before serving.
Place the pears once they are done on plates and drizzle a little of each topping over them. For decoration you can add a sprig of thyme or rosemary and garnish with orange peel and cinnamon. Serve immediately while warm.
Alternatively you can skip the dehydrating and just use fresh pears as I have in this photo. Although, because of the high water content of the pears, it pretty much dilutes the flavors of the toppings. It still tastes fresh though and is nice both ways.