It’s feeling like spring is near, but just not near enough! It is time for a change of food though — I still feel like warm dishes, but with some added freshness. The ginger in this dessert does a great job of warming (if you’re not a ginger fan you may want to reduce the amount a little, but give it a go first, you might surprise yourself!) and it’s offset nicely by the tart yoghurt and cinnamon-spiced nuts. Oh man, how delicious does that sound?! *goes back into the kitchen to make it again*
1 cup apple juice
3/4 cup water
4 strips orange zest (peel with a vege peeler)
2 tablespoons grated fresh ginger
1 teaspoon vanilla extract
1 teaspoon honey
1-2 star anise
4 Bosc pears
1 teaspoon coconut oil
1 teaspoon honey
1 teaspoon cinnamon
pinch of flakey salt
1/4 cup macadamias, roughly chopped
1/4 cup almonds, roughly chopped
In a large pot, put the apple juice, water, orange zest, grated ginger, vanilla, honey and star anise and stir well. Cut the pears into quarters and slice out the core (you can leave the stem on for visual appeal if it’s for guests).
Place the pears gently in the pot — they should almost be covered by the liquid — if they aren’t, top up with a little more water. Put a lid on the pot and simmer for 15-20 minutes or until the pears are just soft.
Remove the pears from the liquid and cover them with foil to keep warm. Keep simmering the liquid for about 15 minutes until it has reduced to a syrup.
Meanwhile for the nut topping, put the coconut oil, honey, cinnamon and salt into a small frying pan. Heat until the oil and honey has melted and then add the nuts and stir to coat in the oil. Cook over a medium heat for about 5-6 minutes, stirring ocassionally until the nuts start to brown. Remove from the heat and set aside.
To serve place 4 pear quarters on each plate, drizzle with the syrup and sprinkle over the nuts. Drizzle or dollop (depending on the brand you have) a generous spoonful of coconut yoghurt over/on the pears — deeelishimo!