This is the perfect dessert to use up slightly ripe fruit. Don’t stop at pears—this recipe is boundlessly customisable. Grilled 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 1 1/2 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
1 1/2 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 Tbsp (20 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 grill.
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 tray. Grill 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. Grill 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.
Each serving contains: 938 kilojoules; 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 Australia #19, Autumn 2014
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