A Primer on Pears (11/19/11)

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Poached Pears with Cashew Date Cream

This recipe is EASY yet looks so beautiful on a plate!

• 2 cups apple cider
• 1 cinnamon stick
• 1 vanilla bean, cut in hlaf
• 4 pears, cut in half, cored and peeled

Combine all ingredients, except pears in a medium-sized saucepan. Bring to a boil. Cut pears in half, peel and core, and place in a saucepan with juice. Reduce heat and simmer for 10-15 minutes or until tender (you can stick a pairing knife through the pear easily).  Remove pears, turn up the heat, and boil cooking liquid until it is reduced by half and thick and syrupy. Watch it well so that it doesn’t turn to gloopy caramel…you want it to be thick but still runny.  Serve pears on a plate with warm sauce drizzled overtop and a dollop of cashew cream (recipe below).

Cashew Date Cream

• 1 cup raw, unsalted cashews
• 1/2 to 1 cup water (use soak water from dates)
• 1/3 cup raw dates, soaked in water for at least 30 minutes
• 1 teaspoon vanilla

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, dates, and vanilla. Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.