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Snacks

The Glazed Pear & Walnut Connection

Now this dish may sound like a slightly leftfield electro-folk band (if that genre even exists!) but it is in fact a rather delicious desert. Pear is by far my favourite fruit to work with as it so versatile, working wonderfully when used in its raw form but equally delicious when cooked. The Agave Nectar that comprises the base of the glaze is what makes this dish for me. This intense sweetness coupled with warming ...

The Glazed Pear & Walnut Connection

Print Recipe

SERVES 2

ingredients

For the glazed pear
2 pears, peeled and sliced into petals
4 cups coconut water
½ cup Light Agave Nectar
2 tbsp Lucuma Powder see product
1 orange rind
1 Vanilla Bean, scraped
1 star anise
1 cinnamon quill
¼ tsp sea salt
1 cup Walnuts, crushed

method

Step 1In a large bowl, mix all of your ingredients together. Peel the pears keeping the stems intact. Cut a small slice from the base of each pear so the fruits sit without toppling. Drop each one into the bowl.
Step 2To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the saucepan and set it on the surface of the liquid. Place a small plate on top of the paper so it presses the pears into the liquid.
Step 3Refrigerate for a minimum of several hours and as long as three days. Alternatively, freeze for six hours and defrost for faster 'poaching'.
Step 4Place everything on a flat container and dehydrate for 24 hours or until glazy.
Step 5Sprinkle the crushed walnuts around the pears and enjoy.
Step 6*As you can see from the ingredients section above, I have recommend using two pears. In truth, you could probably use one but for me it is simply not enough to have just one of these! Indulge yourselves and enjoy!