All my cousins who live in the city got together for a potluck brunch this past weekend and I must say we had a grand ol’ time. We drank far too much coffee, ate plates and plates of fruit, toast, sausages, eggs and potatoes and laughed the morning away. The great thing about my family is that we all love and appreciate good food and flavours, so everything was absolutely delicious!
After many hugs, farewells and “See you soon’s”, I headed back to my place. Sunday’s are always revolved around food in my world, as I prep lunches for school and prepare a big pot of soup to get me through the beginning of the week. My roommate wasn’t home, so I made an absolute disaster of the kitchen with pots, pans, bowls and ingredients covering every counter. (Don’t worry, it was spic and span by the time my roommate got home).
After all my food prep was finished and I had polished off a big bowl of piping hot Carrot + Sweet Potato Soup, I decided that since it was Sunday, my homework was finished and I had a single pear in my fridge just waiting to be used, I needed to make some dessert. It came together with ease and the hardest part was waiting for the pears to fully roast!
This dish comes together with sliced pear roasted in a buttery cinnamon sauce, coconut cream whipped with a drizzle of honey, toasted almonds and fine dark chocolate shavings. The flavours meld together wonderfully to give you a delightful dessert with just the right amount of richness, sweetness, warmth and spice.
CINNAMON ROASTED PEAR W/ COCONUT CREAM AND TOASTED ALMONDS ~for one!
- 2 TB chopped almonds
- 1 Bosc pear, peeled, cored and cut into 8
- 1 TB honey
- 1/2 TB water
- 1 tsp lemon juice
- 1.5 TB butter
- pinch of cinnamon
- pinch of sea salt
- 1/4 vanilla bean, seeds scraped
- 1 can full-fat coconut milk, that has been chilled overnight in the fridge (This makes a lot of coconut cream, so you can use it either on more roasted pears, other desserts or by itself!)
- 1/2 TB honey
- 1 square dark chocolate for serving ~ please don’t skip this! It rounds out the whole dessert!
Preheat oven to 400 degrees F, and while the oven is preheating you can place your almonds on a baking sheet to toast. Put pears on an oven proof baking dish and set aside.
In a small saucepan over low heat, whisk together honey, water, lemon juice, butter, cinnamon and sea salt. Bring to a boil and cook until the sauce begins to thicken (about 1 minute).
Pour sauce over pears, and place in oven to roast for 30-35 minutes, flipping the pairs halfway through, and occasionally spooning the sauce over the pears.
While pears are roasting, open your can of chilled coconut milk and discard the water, reserving the thick coconut milk. Using an electric mixer or a whisk and some elbow grease, beat coconut milk until light and fluffy (about 2 minutes using electric mixer). Whisk in 1/2 TB honey.
For easy chocolate curls, using a vegetable peeler, peel the edge of your square of chocolate to create pretty little curls.
To serve, add pears and all their syrup to your dish with a dollop of coconut cream. Garnish with toasted almonds and chocolate curls.