Spiced Pears with Coffee “Cream”

Spiced Pears with Coffee

This is the perfect dessert to use up slightly ripe fruit. Don’t stop at pears—this recipe is boundlessly customizable. Try apples and substitute the coffee in the “cream” with pumpkin pie spice. Broiled bananas are delicious with vanilla “cream,” toasted pecans, and a drizzle of maple syrup.

1/4 cup (60 mL) cashews
1/2 cup (125 mL) water
2/3 cup (160 mL) light coconut milk
1 tsp (5 mL) maple syrup
1/2 tsp (2 mL) instant coffee
2 Tbsp (30 mL) coconut oil, divided
1/2 vanilla bean, cut in half and seeds scraped out
2 ripe pears
1/2 tsp (2 mL) ground cinnamon
1/8 tsp (0.5 mL) ground cloves
Pinch nutmeg
Pinch salt
2 Tbsp (30 mL) Cointreau or Grand Marnier

Soak cashews in water overnight. Drain cashews and place in blender along with coconut milk, maple syrup, and instant coffee; blend until smooth and creamy.

Melt 1 1/2 Tbsp (22 mL) coconut oil in small saucepan over low heat. With blender running, slowly add melted coconut oil and blend until well incorporated. Add vanilla seeds and blend again until well dispersed in cream. Transfer to airtight container and refrigerate for at least 6 hours or overnight.

Preheat oven broiler.

Halve pears and scoop out core with melon baller or small spoon. Melt remaining coconut oil and brush over cut side of pears. Place cut side down on rimmed baking sheet. Broil until skins are blistered and knife is easily inserted into the flesh, about 4 to 6 minutes.

Meanwhile, in small bowl, stir together cinnamon, cloves, nutmeg, and salt. Turn pears over and sprinkle with spice blend and drizzle with liquor. Broil until browned and tender, another 2 to 3 minutes.

Transfer pear halves to serving plates and top with dollop of coffee cream. Garnish with sprinkle of toasted, sliced almonds and raspberries, if desired.

Serves 4.

Each serving contains: 224 calories; 2 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (12 g sugars, 3 g fibre); 30 mg sodium

source: “Cooking with Coffee“, alive #373, November 2013

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