Vanilla Poached Pears

Dessert Or breakfast these are A.M.A.Z.I.N.G. You can technically have breakfast for dessert… without any judgement (from me anyways).

I often make my vanilla poached pears for parties, family members, or my own lazy brunch morning with Rich and myself.

They seem luxurious, intricate, and impress everyone… little do they know, these took less than 40 minutes - most of which I was sitting reading my current novel “The Language of Kindness” by Christie Watson (I highly recommend).

I’m letting you in on my secret dessert dish which I ‘pretend’ are really complicated at dinner parties by explaining the dish with grandiose phrasing. What can I say, I’m a cancer and I just need positive attention.

I know, horrible, but I am making up for my deception by sharing these with you- and so that you can do the same with your friends and family!

The trick is staying coy. “No, no, it was so easy! Really, it's nothing!” and I swear it almost makes the dish taste SWEETER.

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Now that I have shown you my true colours (Oops!) I’m going to move on to the making behind the dish.

This dish can be made vegan, gluten free, and can also be done as nut free and paleo (without the pecan granola). It requires minimal cutting, is pretty much one step, and is incredibly delicious with delicate flavours. I made this the other morning for what was a healthy breakfast, made with only fruit and free sugars.

Oh, and the biggest plus was my kitchen smelled fabulous all day.

The poached pears are best served hot, immediately after plating, with a dollop of cultured yogurt (I use coconut collaborative, or goats milk yogurt), or a scoop of vanilla and/or salted caramel ice cream and topped with my one pan pecan granola, which can be found here. With all the components the dish is complete in both texture and flavour, but I encourage you to be creative and let me know what you made these with!

For breakfast as seen in the pictures, I added cultured goat yogurt, my one pan pecan granola, with a sprinkle of chia and honey!

LETS GET STARTED!!

Vanilla Poached Pears

Gluten Free, Vegan Option, Vegetarian, Paleo (without granola), Nut Free (without granola), Refined Sugar Free

Serves 1

5 Minutes Prep.

35 Minutes Cook

Ingredients

-1 Pear (of any kind; not overly ripe and still hard)

-1/4 Cup Honey/Maple Syrup

-1 tsp. Vanilla

-1 tsp. Cinnamon

Method

1. Cut the pear in half, and remove the core (with a knife or a melon baller).

2. Place the pear cut side up in a saucepan, and add your choice of sweetener (honey/maple syrup), vanilla and cinnamon. Fill with water until pears are completely covered with liquid (and then some (amount depends on your pot)

3. Bring to a boil, then reduce to a simmer. Leave the pears to poach for 35 minutes for a soft, sweet and delicate treat.

4. Serve warm.

Salted Caramel Millionaire Bars

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Salted Caramel Millionaire Bars

Gluten Free, Vegan, Refined Sugar Free, Paleo

Ingredients

Shortbread

1/2 Cup Almond Flour

1/2 Cup Coconut Flour

1/3 Cup Coconut Oil

3 tbsp. Maple Syrup

Caramel

1/2 Cup Smooth Almond Butter

1/4 Cup Melted Coconut Oil

1 tsp Vanilla Extract

1/4 Cup Maple Syrup

Pinch Sea Salt

Chocolate Layer

1 Bar Dark Chocolate (85% or higher)

1 tbsp. Coconut Oil

1 tsp. Maple Syrup

Topping

Sea Salt

Option: Freeze Dried Raspberries

Option: Banana Slices

Option: Granola Topping

Method

Shortbread

1. Preheat oven to 175 degrees Celsius

2. Combine almond and coconut flour with melted coconut oil and mix until smooth.

3. Line an 20 x 20 tray with high sides. Line with compostable parchment paper for easy removal. Pour batter into tray, smooth until even, and tap the tray against counter to release air bubbles.

4. Bake for 12 minutes until starting to brown. Remove from oven. Allow to cool completely.

Caramel

1. In a saucepan, combine almond butter, coconut oil, and maple syrup.

2. Place on stove over low heat, and whisk until components are beginning have melted and become liquid.

3. Whisk in salt to taste.

4. Allow to completely cool.

Chocolate & Putting It All Together

1. Once the caramel and shortbread are cool, pour the caramel over the shortbread in the tray and smooth using the back of a silicon or wooden spoon so that it completely covers the shortbread.

2. Place layered shortbread and salted caramel in fridge to further set. Leave for approximately 10 minutes.

3. Meanwhile, roughly chop with a knife or hands the chocolate bar. Place in a microwavable bowl, or on a double boiler and add the coconut oil. If using a microwave, put on high heat for 30 second intervals, stirring in between, until fully melted.

4. Remove shortbread and caramel layers from fridge. Pour the melted chocolate in a thin layer over, and sprinkle the sea salt on top. Add any other toppings you wish on top at this stage.

5. Place the Salted Caramel Millionaire Bars in the freezer or fridge until completely chilled.

6. Cut scrap ends so you have a true square to work with. Cut 1.5 cm by 4 cm rectangles or 2 cm by 2 cm squares dependant on preference. For clean slices wipe down your knife between cuts.

Dependant on the chocolate you have used, and how hot your kitchen is, keep the bars in a cool place or in the fridge. In my recipe, I found organic 100% dark chocolate and because it doesn't have stabilizers or other chemicals along with my hot kitchen, they didn't bare well left out.

I kept some of the bars in the freezer, taking them out to thaw before serving, and left some in the fridge for easy access.

Enjoy as a snack, dessert, or on top of yogurt <3