This classic desert is made for those of you with a sweet tooth. This recipe comes courtesy of Whole Food Heaven, a husband a wife team who are dedicated to providing the best vegan and vegetarian food around. Poached pears is sure to be something that everyone will love, and the vanilla cashew cream is just another great extra.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Poached Pears with Vanilla Cashew Cream (V)
These spice-infused poached pears make a light yet intensely flavourful dessert. The recipe also works well with plums, figs, nectarines and cherries. If you want to make some up in advance, you can store the pears in the liquor in a sealed container in the fridge for a couple of days. This will really heighten the flavours, too, but it’s not necessary if you want to enjoy them straight away.
- 750ml water
- 80g sugar
- 1 cinnamon stick
- 2 star anise
- 10–12 saffron strands
- 1 stick lemongrass, bruised a little to release the flavour
- ½ glass white wine (or red for a pink pear)
- 2 dessert pears, such as Conference pears, peeled
- Ground cinnamon to dust
- 1 batch sweet Raw Cashew Cream to serve – try adding 1 pinch of saffron strands with the vanilla
Put the water and sugar in a pan along with the cinnamon, star anise, saffron, lemongrass and white wine and bring to the boil, stirring occasionally to help dissolve the sugar.
Meanwhile, peel the pears, then, using a knife or an apple corer, remove as much as you can of the core, keeping the pear intact and leaving its stalk untouched.
Reduce the heat, add the pears, cover and simmer gently for 45 minutes. Turn off the heat, but leave the pears to sit in the poaching liquor for another 30–40 minutes to really take on the flavours.
Carefully remove the pears from the poaching liquor. Set aside to cool, then transfer to the fridge. Keep some of the poaching liquor to serve. When they’re nicely chilled, put each pear on a bed of Raw Cashew Cream. Lightly dust each one with cinnamon and serve with a little poaching liquor drizzled over the top.