The pears are free of refined sugar, full of flavour and super versatile! Use the poaching liquid as a hot bevvy- mulled pear cider!
Serve these poached pears simply, with the Hemp Ice Cream or even on cooked grains for breakfast.
4 cups apple or pear juice (or for pretty red poached pears, choose cranberry or raspberry juice)
1 cinnamon stick
3 black peppercorns
6 cardamom pods, crushed
4 slices ginger
4 firm bosc or bartlett pears, peeled and left whole with stem on
*quick option: add 2 tea bags of rooibos chai rather than the spices above
- Combine all ingredients in a small to medium pot
- Trace a circle of parchment paper the size of your pot. Put a hole in the middle of the circle for venting.
- Place parchment paper on top and cook for 6 to 8 minutes if ripe pears, 10 min or more for less ripe, until tender (test with a bamboo skewer)
- Remove from heat, and remove pears from liquid with slotted spoon
- When cool enough to handle, slice pears in half and dig out the seeds with a small spoon
- Slice them lengthwise and serve right away.
- If you have extras, to store them- let liquid and pears cool separately. Strain liquid, and pour over pears to store Liquid can be reduced to form a syrup or drunk hot as mulled pear cider
Hemp Milk Ice Cream
(makes 1 liter)
Dairy-free, soy-free and soooo rich and creamy!
An ice-cream machine is helpful here for best texture, but this can be made just in the freezer too.
1 cup hemp hearts
3 cups water
2 cups cashews
2 Tbsp vanilla extract or the seeds of 1 vanilla pod
1 cup coconut oil, melted
1 cup agave or maple syrup
- Soak cashews for a few hours in plenty of water. Drain and rinse.
- Combine all except coconut oil in blender and blend until smooth.
- Slowly add coconut oil in a steady stream.
- Once smooth, strain through a mesh sieve.
- Pour strained mixture into an ice cream maker ( use manufacturer’s instructions) until it starts to harden.
- Or- to use as a sauce, simply serve room temp or chilled over cakes or tarts or fresh fruit.
* If you don’t have an ice cream maker, I have had some success pouring the mixture into a frozen casserole dish and stirring it occasionally for the first few hours.
Then transfer the ice cream to a container and keep frozen.