3/4 cup (180 mL) brown sugar
1 vanilla bean
1 3/4 Tbsp (25 mL) Pernod, or 1/4 tsp (1 mL) ground anise
Preheat oven to 425 F (220 C). Peel, core, and cut each pear into 6 wedges. Mix pear wedges with all remaining ingredients and spread on baking sheet. Place in oven for approximately 6 to 7 minutes. Flip pears and bake for another 6 minutes or until browned. Do not overcook pears. Cool at room temperature.
Chocolate Chantilly Cream
2 cups (500 mL) whipping cream (35 percent)
4 oz (113 g) bittersweet chocolate, chopped
4 oz (113 g) milk chocolate, chopped
Bring cream to a boil and then pour slowly over the chopped chocolate in a bowl while mixing to create a smooth texture. Place the mixture in the fridge for 12 hours.
Maple Streusel Crumble
1/4 lb (125 g) salted butter
1/2 cup (125 mL) maple sugar (or brown)
1/3 cup (30 mL) ground walnuts
1 cup (250 mL) flour
Preheat oven to 310 F (155 C). Rub all ingredients together until crumbly. Spread on greased baking tray and bake in oven for 12 minutes or until cooked. Be sure to mix several times during baking to ensure even baking. Let cool at room temperature and store in sealed container to keep the crunchiness.
To serve: Whip the cold chocolate cream until soft peaks form. Spoon or pipe chocolate cream into martini glasses. Place warmed pear wedges on top of chocolate cream. Sprinkle with maple streusel crumble. Serves 6.
source: "A taste of Eden", from alive #317, March 2009
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.