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
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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