Poached Pears in Ginger Syrup, Vanilla Cashew Cream & Candied Walnuts

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Preparation time: 15min

Cooking time: 20-30min

SF, DF, GF, VG, Great for Kids

This is such a simple but totally delicious all time ‘go-to’ every-day desserts.  It is fruit based, has hardly any added sweeteners and incredibly basic, but put it all together and it is delicious, super satisfying and can be done in a heart-beat. You can use whatever is in season and it will be just as delicious.  I’ve used peaches, nectarines, apples, plums – I don’t think it would work with bananas, oranges, pomegranates or berries though!!

Besides tasting delicious, this dessert will support your health and encourage your energy to flow smoothly.  Energetically, cooking fruits until they are soft has a relaxing effect on the whole body, but in particular the stomach.  More often than not, most of us hold alot of tension, angst and emotional holding in our stomach.  That is why digestive problems such as IBS are never just about diet.  Held, unexpressed emotions in the body and stomach create tension, holding and tightness in the stomach and digestive system, causing difficulties with digestion and how our body absorbs and processes food.

Certain foods will encourage this relaxation in the body.  Generally naturally sweet foods but more importantly foods that are soft in texture, opening and non-sticky.  So a natural energy ball or raw brownie will not do.  These are hard, sticky and energetically will create that in the body.  But desserts like these pears are soft, sweet and have a relaxing opening affect on the body, in particular our stomach.  Helping to release the tension and holding, our energy and our emotions.

Other examples of naturally opening foods are softly cooked root veg like pumpkin, sweet potato, squash, carrots. Cooked vegetables in general are very relaxing, rather than raw which have a coldness and hardness to them.  Can you feel it? Try these relaxing dishes from my website: the strawberry mousse, vanilla millet porridge, pumpkin & coconut soup, mocha toffee pudding.

Another reason why this particular dessert is so healing for our digestive health is I use an ingredient called Kuzu Root to thicken the ginger apple sauce to make the syrup.  Kuzu is an amazingly powerful japanese root that is so strong that it takes at least 2 men to pull it out of the ground.  It is known in Japan to be incredibly medicinal for strengthening and restoring our digestive tract and system.

Use it just like corn flour or arrowroot and a small amount will go a long way.  You can use arrowroot or corn flour to thicken the ginger sauce, though, of course there will not be the medicinal aspect to it.

I hope you enjoy this dessert as much as I do!

INGREDIENTS
(Serves 4)

  • 5 Medium Ripe Pears (cored, peeled & halved)
  • Apple Juice, enough to just cover the pears
  • 4-5 Thin Strips of Fresh Ginger Root
  • Pinch Sea Salt
  • 1-2 Tbls Kuzu Root, Arrowroot or Corn Flour (Dissolved fully in a little apple juice)
  • 60g Walnut Halves
  • 2-3 Tbls Brown Rice Syrup or Maple Syrup
  • 60g Cashew Nuts (Soaked for 30min in boiling water)
  • 240-480ml Almond Milk
  • 85g Brown Rice Syrup or Maple Syrup
  • 1/2 Vanilla Pod of Vanilla Essence

Method:

– Add the peeled & cored pear halves to a pan facing downwards and add apple juice, the ginger strips and a pinch of sea salt. The pears need to just covered but they should not be drowning
– Put the pan on a high heat and bring up to boiling. Then turn the heat down to low/medium and let it simmer on a low simmer for 15-20min or until the pears are really nice and soft but not falling apart. You should be able to stick a fork into them easily and they should feel soft and tender
– While the pears are simmering add the drained cashew nuts into a blender or nutri-bullet and add the almond milk, 85g syrup and vanilla. Blend until really nice and creamy. The consistency should be like a very pourable single cream. Not too thick. If it needs a little more milk then add it and blend again until creamy
– Now in a small pan add the walnuts on a medium heat and toast for 2min constantly moving them around so they don’t burn. Then add the 2-3 tbls of syrup and keep mixing them so that they are evenly covered. Keep them on the heat for another 1minute and turn off the heat. Leave them to cool
– Once the pears are done, scoop them out into a separate bowl and put the apple/ginger sauce back on the heat. Take out the strips of ginger. Add half of the dissolved 2tbls of Kuzu or whatever thickener you are using and stir it in. Keep it stirring constantly, you want it to bubble a little on the heat but not boil too ferociously
– Keep stirring until the liquid begins to thicken. It should be like a thick pourable syrup but not so thick it becomes solid. If you need to add the other half of the thickener then do this now whilst it’s still on the heat. Once done turn off the heat
– Serve your pears into individual bowls/dishes and pour on the ginger syrup. Pour a little of the vanilla cashew cream and add the candied walnuts.

Voila! Ready to serve! Enjoy xxx

 

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